Work

Nutritional evaluation of soy yoghurt in comparison to soymilk and commercial milk yoghurt. Effect of fermentation on soy protein

Year: 2012

Type: article

Source: Acta Alimentaria

DOI: 10.1556/aalim.41.2012.4.6

Authors: S. Silva Júnior, O. Tavano, A. Demonte, E. Rossi, R. Pinto

Institutions: Universidade Federal de Alfenas, Universidade Federal do Triângulo Mineiro, Universidade Estadual Paulista (Unesp)

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2068366189

FWCI:

Cites: 26

Cited by: 9

Related to: 10