Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance.

No abstract is available for this paper.

• Publication year

  2014

• Venue

  The Journal of the Science of Food and Agriculture

• Publication date

  2014-01-15

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1002/jsfa.6212PMID 23649523
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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