Bedani, Raquel <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.6212  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bifidobacterium--metabolism<br/>Consumer Behavior<br/>Fermentation<br/>Humans<br/>Industrial Waste<br/>Inulin--administration & dosage<br/>Lactobacillus acidophilus--metabolism<br/>Nutritive Value<br/>Plant Proteins--administration & dosage<br/>Polysaccharides--administration & dosage<br/>Probiotics--administration & dosage<br/>Sensation<br/>Soy Foods--analysis<br/>Glycine max--chemistry