Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. [electronic resource]
Producer: 20140509Description: 119-25 p. digitalISSN:- 1097-0010
- 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
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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