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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2022
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| Materias: | |
| 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 |