Development and quality evaluation of a fermented dessert made from donkey milk fortified with oat flour, wheat germ oil, and pomegranate extract
The dairy sector is constantly innovating in response to the critical issues connected to sustainability and healthiness and to the increasing consumer demand for products with nutritional benefits.This study aimed to develop an innovative fermented dessert made from donkey milk (FDMD) added BONE BROTH GRASS-FED BEEF with oat flour (OF) and wheat g