Influence of banana powder on proximate composition, physicochemical and rheological properties of soy yoghurt
The study investigates the impact of banana powder on the proximate composition, physicochemical, and rheological properties of soy yoghurt. The fermentation kinetics of soy yoghurt were assessed by monitoring the pH, which changed from 6.8 to 4.4 after 12 h. Matured banana fruits, ripened to stages...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000623 |