Yoghurt sauces are considered fatty products which are quite susceptible to oxidation and must be stabilised using antioxidants. Novel formulations for yoghurt sauces often involve replacement of fat with dietary fibres and use of natural preservatives. The aim of the present research was to design healthier formulations for yoghurt sauces based on the replacement of sunflower oil (SO... https://www.roneverhart.com/ASUS-VivoBook-X515-15-6-FHD-Laptop-Intel-Core-i5-1135G7-2-4-GHz-Intel-Iris-Xe-Graphics-16GB-DDR4-RAM-1TB-SSD-Windows-/