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Applicable Plant Proteins and Dietary Fibers for Simulate Plant-Based Yogurts

Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate soy protein (ISP), pea protein (PP), rice pro...

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Detalles Bibliográficos
Autores principales: Shin, Jae-Sung, Kim, Beom-Hee, Baik, Moo-Yeol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535351/
https://www.ncbi.nlm.nih.gov/pubmed/34681352
http://dx.doi.org/10.3390/foods10102305

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