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The peanut milk for yoghurt production was prepared by fortifying peanut milk (∼12g/100g total solids) with 4g/100g skimmed milk powder. The final product was subjected to physicochemical analysis using cow milk yoghurt (CMY) as a control throughout the study. Peanut milk yoghurt (PMY) had higher protein content, fat, water holding capacity and lower susceptibility to Syneresis than CMY. PMY had lower...
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