Milk and yoghurt as optimal additives in high protein muesli
2005
Sedej, I.J. E-mail:[email protected] | Mastilovic, J.S. | Sakac, M.B. | Tojagic, S.N.(Tehnoloski fakultet, Novi Sad (Serbia and Montenegro))
The subject of the research has been obtaining muesli with high protein content, it is advisible to use milk and yoghurt when serving muesli. Not only because muesli served with those food products has better sensory characteristics, but also because protein content and especially its quality have been improved. Serving muesli with addition of milk or yoghurt ensure high quality protein meal, including both animal and plant proteins.
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