Evaluation of nutritional and physicochemical characteristics of soy yogurt by Lactobacillus plantarum KU985432 and Saccharomyces boulardii CNCMI-745

Nutritional yeast-produced soy yogurt has grown in demand, because of its unique nutritional and health benefits. It has low cholesterol, no lactose, and high levels of protein, probiotic yeast, vitamins, and minerals. In this work, Soymilk (12.5%) was prepared and fermented to produce soy yogurt. G...

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Detalles Bibliográficos
Autores principales: Mehaya, Fathy M., El-Shazly, Asmaa I., El-Dein, Asmaa Negm, Farid, Mohamed A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10415370/
https://www.ncbi.nlm.nih.gov/pubmed/37563274
http://dx.doi.org/10.1038/s41598-023-40207-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10415370/
https://www.ncbi.nlm.nih.gov/pubmed/37563274
http://dx.doi.org/10.1038/s41598-023-40207-4

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