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...
| Autors principals: | , , |
|---|---|
| Format: | Article |
| Idioma: | English |
| Publicat: |
Hindawi Limited
2022-01-01
|
| Col·lecció: | International Journal of Food Science |
| Accés en línia: | http://dx.doi.org/10.1155/2022/5898537 |