The enhancement effect of mungbean on the physical, functional, and sensory characteristics of soy yoghurt
Abstract Vegetable drinks offer a convenient way to increase the daily intake of vegetables containing vitamins, antioxidants, and fiber. In this study, we discovered that mungbean milk serves as a carbohydrate source during fermentation using lactic acid bacteria (LAB) and enhances the nutritional...
| Автори: | , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
Nature Portfolio
2024-02-01
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| Серія: | Scientific Reports |
| Онлайн доступ: | https://doi.org/10.1038/s41598-024-54106-9 |