Nutritional, physicochemical stability, microbial survivability and sensorial evaluation of legume yogurts

Legumes and probiotics are versatile food ingredients that can be incorporated into nutritious food products. In this study, legume yogurts from legume flours (8 w/w) and legume milks (16 w/w) were formulated using soybean (Glycine max), pigeon pea (Cajanus cajan),and mung bean (Vigna radiata). The...

وصف كامل

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Jamalullail, Nurul Aini, Chan, Yong Lin, Tang, Teck Kim, Tang, Chin Ping, Lai, Oi Ming
التنسيق: مقال
اللغة:English
منشور في: Slovak University of Agriculture 2022
الوصول للمادة أونلاين:http://psasir.upm.edu.my/id/eprint/108595/1/108595.pdf