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

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...

書誌詳細
主要な著者:	Enas Almghawesh, Samir Slik, Hussam Okkou
フォーマット:	論文
言語:	English
出版事項:	Hindawi Limited 2022-01-01
シリーズ:	International Journal of Food Science
オンライン･アクセス:	http://dx.doi.org/10.1155/2022/5898537

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