Organoleptic and Physicochemical Properties of Soy-Milk Yoghurt Enriched with Root Powder.

The organoleptic and physicochemical properties of soy-milk yoghurt enriched with moringa root powder are evaluated here. soy-milk yoghurt is produced at different formulations blended from cow milk: soymilk: in a ratio of A (100%:0%:0%; B (60%:39.9%:0.