Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics

In this study, a new functional yoghurt-like product was manufactured using soymilk (sample B), mix of soymilk and cow milk (sample C), and both were compared with yoghurt of cow milk (sample A) as a control. The three yoghurt samples (A, B, and C) were processed using the traditional starter cultur...

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Detalles Bibliográficos
Autores principales: Almghawesh, Enas, Slik, Samir, Okkou, Hussam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8890885/
https://www.ncbi.nlm.nih.gov/pubmed/35252437
http://dx.doi.org/10.1155/2022/5898537

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8890885/
https://www.ncbi.nlm.nih.gov/pubmed/35252437
http://dx.doi.org/10.1155/2022/5898537

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