Yoghurt contains probiotics that helps in digestion
I'm not sure if plain frozen yogurt has nutritional value, but it does have less fat then ice cream.
Biological leavening are microorganisms that release carbon dioxide as part of their lifecycle can be used to leaven products. Varieties of yeast are most often used. Other biological leaveners are beer, buttermilk, ginger beer, sourdough starter and yogurt.
Burrberry Frozen Yogurt is located in Bakersfield, California. Discount coupons for Burrberry Frozen Yogurt can be obtained from Kern Value Card online.
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Proteins with a low biological value are proteins which do not significantly result in growth by the individual that eats them. This is usually because the amino acids in the protein are not all present in the right amount. Foods with proteins that have low biological value include almost all plants. For example, cereal grains are low in the amino acid lysine, and so have low biological value by itself. Legumes are low in methionine. The plant with the highest biological value protein is quinoa.
In yogurt, abiotic components include water and minerals. Water serves as a solvent and medium for various reactions, while minerals such as calcium and magnesium contribute to the yogurt's texture and nutritional value. These components are non-living and play essential roles in the yogurt's overall composition and stability.
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Only pure monosaccharide sugars like glucose have 100% biological value. No other food will have 100% value as some part of almost all foods is indigestible.
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well ....Low biological Value is where you are missing a serten amino acid in your diet :) there are 22 amino acids and only 6 of them are important :D thankyou for taking in mt answers :) x
The viscosity of yogurt typically ranges from about 1,000 to 10,000 centipoise (cP), depending on factors such as the type of yogurt, fat content, and any added thickeners. Greek yogurt tends to have a higher viscosity compared to regular yogurt due to its straining process, which removes excess whey. Variations in temperature and ingredients can also affect the viscosity levels.