Enhancing sheep milk yogurt with prickly pear (Opuntia ficus-indica L.) flours (peel and pulp): nutritional, techno-functional, and sensory evaluation
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Background: The aim of the present work was to evaluate the chemical composition and characterize the physicochemical, techno-functional and antioxidant properties of flours obtained from the peel and pulp of prickly pear and to ... ...
