This study consists in exploiting quinoa flour in order to strengthen a stirred-type yogurt and create a new dairy product. Indeed, quinoa is newly introduced in Algeria, and recognized by its great capacity to adapt to ...

The experimental study is devoted to the evaluation of antimicrobial effects of polyphenols from peppermint (Menthapiperita L) on the growth of specific bacteria yogurt. Phenolic compounds of the object plant study ...