Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance.
about
Plant Food Residues as a Source of Nutraceuticals and Functional Foods.Okara: A Nutritionally Valuable By-product Able to Stabilize Lactobacillus plantarum during Freeze-drying, Spray-drying, and StorageNovel soybean-based high protein bar rich in isoflavones improves insulin sensitivity in diabetic Wistar rats.Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt.
P2860
Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance.
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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name
Incorporation of soybean by-pr ...... rofile and sensory acceptance.
@en
Incorporation of soybean by-pr ...... rofile and sensory acceptance.
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type
label
Incorporation of soybean by-pr ...... rofile and sensory acceptance.
@en
Incorporation of soybean by-pr ...... rofile and sensory acceptance.
@nl
prefLabel
Incorporation of soybean by-pr ...... rofile and sensory acceptance.
@en
Incorporation of soybean by-pr ...... rofile and sensory acceptance.
@nl
P2093
P2860
P356
P1476
Incorporation of soybean by-pr ...... profile and sensory acceptance
@en
P2093
Elizeu A Rossi
Inar A Castro
Marina M S Campos
P2860
P304
P356
10.1002/JSFA.6212
P407
P577
2013-06-06T00:00:00Z