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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...
Autores principales: | Mehaya, Fathy M., El-Shazly, Asmaa I., El-Dein, Asmaa Negm, Farid, Mohamed A. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2023
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Materias: | |
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 |
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