Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance.
Bedani, Raquel
Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. [electronic resource] - Journal of the science of food and agriculture Jan 2014 - 119-25 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1097-0010
10.1002/jsfa.6212 doi
Bifidobacterium--metabolism
Consumer Behavior
Fermentation
Humans
Industrial Waste
Inulin--administration & dosage
Lactobacillus acidophilus--metabolism
Nutritive Value
Plant Proteins--administration & dosage
Polysaccharides--administration & dosage
Probiotics--administration & dosage
Sensation
Soy Foods--analysis
Glycine max--chemistry
Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. [electronic resource] - Journal of the science of food and agriculture Jan 2014 - 119-25 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1097-0010
10.1002/jsfa.6212 doi
Bifidobacterium--metabolism
Consumer Behavior
Fermentation
Humans
Industrial Waste
Inulin--administration & dosage
Lactobacillus acidophilus--metabolism
Nutritive Value
Plant Proteins--administration & dosage
Polysaccharides--administration & dosage
Probiotics--administration & dosage
Sensation
Soy Foods--analysis
Glycine max--chemistry