THE USE OF SOYBEAN PROTEIN HYDROLYSATE FOR MANUFACTURING NON-FAT BIO-YOGHURT
Soybean protein hydrolysate was used to manufacture non-fat set yoghurt, it was added to milk in a range between 3-20%. Results showed that the best ratio of soybean hydrolysate to be used as fat substitute to manufacture non-fat yoghurt was 5% and 10% respectively. Addition of soybean hydrolysate d...
Збережено в:
| Формат: | Artigo |
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| Мова: | Árabe |
| Опубліковано: |
Minia University, Faculty of Agriculture
2022-09-01
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| Серія: | Minia Journal of Agricultural Research and Development |
| Предмети: | |
| Онлайн доступ: | https://mjard.journals.ekb.eg/article_255720_29036b96f37766c87b13b2b07e5f16f4.pdf |
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