Abstract:Today, people in the world hungers natural foods. This study is an attempt taken to investigate the compatibility of utilizing plant sources in fortification rather than pharmaceutical sources. Two sets of drinking yoghurt products were prepared using cow's milk and fortified using selected plant and pharmaceutical sources of Ca and Zn separately; as they fulfil 1/3, 1/2 and 2/3 of Reference Dietary Intakes (RDI) of Ca and Zn. Drinking yoghurt fortified at 50% RDI of Ca with plant extracts elicited best sensor… Show more
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