The purpose of the study was to assess potential application of front face fluorescence spectroscopy as a rapid and non-destructive technique to discriminate between fats of animal and plant origin based on their ...

Probiotic yoghurt, pH 4.5, with acceptable organoleptic profiles was prepared using standard procedures. Flavouring of probiotic yoghurt was done using the spice Aframomum danielli, strawberry and vanilla. Samples flavoured ...