Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance-Reference-Cited by-同舟云学术

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

Published:2013-06-06 Issue:1 Volume:94 Page:119-125
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Bedani Raquel¹,Campos Marina MS¹,Castro Inar A²,Rossi Elizeu A³,Saad Susana MI¹

Affiliation:

1. Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas; Universidade de São Paulo; São Paulo Brazil

2. Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas; Universidade de São Paulo; Brazil

3. Departamento de Alimentos e Nutrição, Faculdade de Ciências Farmacêuticas; Universidade Estadual Paulista; Brazil

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6212/fullpdf

Reference46 articles.

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3. Efeito do consumo de um novo produto fermentado de soja enriquecido com isoflavonas e cálcio sobre o tecido ósseo de ratas;Bedani;Arch Latinoam Nutr,2006

4. α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk;Donkor;Food Chem,2007

5. Health effects of soy protein and isoflavones in human;Xiao;J Nutr,2008

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