Impact of co-fermenting modified camel milk using yogurt starter culture and <i>Limosilactobacillus fermentum</i> on the quality of quinoa-supplemented fermented milk products.

Front Nutr · 2025 · PMC12714963 · PMID 41425626

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slightly significantno p-value reported

The increase in TA% was slightly significant during the 1.5 h of fermentation in all four samples.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Impact of co-fermenting modified camel milk using yogurt starter culture and &lt;i&gt;Limosilactobacillus fermentum&lt;/i&gt; on the quality of quinoa-supplemented fermented milk products.

The sentences

Impact of co-fermenting modified camel milk using yogurt starter culture and <i>Limosilactobacillus fermentum</i> on the quality of quinoa-supplemented fermented milk products.