Effects of Inulin on the Quality of Mung Bean Protein Low-fat Plant Yogurt
In this study, the effects of inulin, as a fat substitute, on the quality of mung bean protein low-fat plant yogurt were investigated. The mung bean protein yogurt with 3% of sunflower oil was taken as a high-fat yogurt control, the fat-replacement effect of inulin was evaluated by analyzing the eff...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020205 |