Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and <i>Acrocomia aculeata</i> Pulp
Soymilk has received a lot of attention due to its nutritional value, especially its high protein and isoflavone contents. The objective of this study was to develop a beverage fermented with kefir biomass from soymilk supplemented with 3.5 or 7.0% of <i>Acromia aculeata</i> (Jacq.) Lodd...
Main Authors: | , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-06-01
|
Series: | Applied Sciences |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3417/11/12/5575 |