tailieunhanh - Physico-chemical properties of grape (Vitis vinifera L.) pomace fortified drinkable yoghurt

This research was conducted to explore the possibility of utilization of grape pomace obtained during grape juice extraction for the preparation of value added dairy product viz. Drinkable yoghurt. The obtained grape pomace was dried using solar drier at 65ºC for 6 hours and made into powder. | Physico-chemical properties of grape Vitis vinifera L. pomace fortified drinkable yoghurt