COVALIOV, Eugenia; GINCU, Ecaterina; CHIRSANOVA, Aurica; REȘITCA, Vladislav
("Alma Mater" Publishing House, Bacau, 2021)
This study was aimed to evaluate the effect of Jerusalem artichoke flour (JAF) addition in yoghurt compositions. Jerusalem artichoke flour was used up to 2% to improve the nutritional status of yoghurt.