Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt
Soybean whey contains high levels of off-flavors and anti-nutritional factors and is generally considered unsuitable for direct application in the food industry. In this work, to reduce beany off-flavors and anti-nutritional factors, and to improve its fermentation characteristics, soybean whey was...
Main Authors: | Xinyu Zhang, Jie Long, Jun Liu, Yufei Hua, Caimeng Zhang, Xingfei Li |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-01-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/13/2/330 |
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