Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt

In this experiment, the effect of replacing milk fat with soybean fat body (25%, 50%, 75%, 100%) on the quality, antioxidant capacity and in vitro digestive characteristics of yogurt was investigated while maintaining the total fat content of the yogurt unchanged. The results showed that increasing...

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Detalles Bibliográficos
Autores principales: Dou, Nianxu, Sun, Rongbo, Su, Chengcheng, Ma, Yue, Zhang, Xuewei, Wu, Mengguo, Hou, Juncai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320349/
https://www.ncbi.nlm.nih.gov/pubmed/35885331
http://dx.doi.org/10.3390/foods11142088

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9320349/
https://www.ncbi.nlm.nih.gov/pubmed/35885331
http://dx.doi.org/10.3390/foods11142088

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