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...
| Główni autorzy: | , , |
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| Format: | Artykuł |
| Język: | English |
| Wydane: |
Hindawi Limited
2022-01-01
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| Seria: | International Journal of Food Science |
| Dostęp online: | http://dx.doi.org/10.1155/2022/5898537 |