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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

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