Phytochemical, Antioxidant and Sensory Properties of Yoghurt Produced with Beetroot and Carrot Juice Manuscript Number 2026/AFSJ/160078 Journal Asian Food Science Journal Authors N. C. Okoronkwo, I. E. Mbaeyi-Nwaoha, C. F. Okoyeuzu, C. M. Ugwu Print ← Back to Journal