دورية أكاديمية
Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt
| العنوان: | Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt |
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| المؤلفون: | Dupe T. Otolowo, Omolola M. Omosebi, Kudirat T. Araoye, Temiloluwa E. Ernest, Oluwatooyin F. Osundahunsi |
| المصدر: | Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-10 (2022) |
| بيانات النشر: | BMC, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Cow’s milk, Soymilk, Yoghurt, Mineral and vitamin contents, Microbial quality, Sensory acceptability, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | Abstract The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive, out of reach to common consumers and also inconvenient for lactose intolerance and vegans. Soymilk, as plant-based milk was substituted for cow’s milk in parts and in whole for the production of yoghurt and the effect of substitution was evaluated on the minerals, vitamins, microbial, and sensory properties of the products using the established methods. Significant differences (p |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2661-8974 |
| Relation: | https://doaj.org/toc/2661-8974 |
| DOI: | 10.1186/s43014-022-00093-1 |
| URL الوصول: | https://doaj.org/article/23e36b965fb345668325022c4df6c9ae |
| رقم الأكسشن: | edsdoj.23e36b965fb345668325022c4df6c9ae |
| قاعدة البيانات: | Directory of Open Access Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 26618974 |
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| DOI: | 10.1186/s43014-022-00093-1 |