| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404791 | LWT - Food Science and Technology | 2013 | 5 Pages |
Abstract
⺠Hickory-black soybean yogurt (HBY) was prepared for the first time. ⺠HBY has higher water holding capacity, crude protein and amino acids contents. ⺠The appearance score of HBY has no significant difference from that of cow milk yogurt (CMY) (p < 0.05). ⺠HBY has significant higher antioxidant activity than that of CMY. ⺠HBY is one more nutrient-rich yogurt than CMY.
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Authors
Ming Ye, Li Ren, Yanna Wu, Yan Wang, Yong Liu,