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...
| Những tác giả chính: | , , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
Slovak University of Agriculture
2022
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| Truy cập trực tuyến: | http://psasir.upm.edu.my/id/eprint/108595/1/108595.pdf |