Developing Indigenous Plant-Enriched Yogurt to Enhance Iron Solubility-A Collaboration With Senegalese Women Farmers.
Ifeh C; Allan E; Ndiaye A; Miles MP; Kuo WY · 2026 · Journal of food science
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
This study utilized collaborations with Senegalese women farmers to investigate the impact of lactic acid bacteria (LAB) fermentation of sorghum, baobab, and milk on nutritional and sensory qualities for plant-enriched yogurt. Using a…
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Metadata source: Europe PMC · DOI 10.1111/1750-3841.70978