Soybean Oil Bodies as a Milk Fat Substitute Improves Quality, Antioxidant and Digestive Properties of Yogurt.

Dou, Nianxu; Sun, Rongbo; Su, Chengcheng; Ma, Yue; Zhang, Xuewei; Wu, Mengguo; Hou, Juncai

Dou, Nianxu; Sun, Rongbo; Su, Chengcheng; Ma, Yue; Zhang, Xuewei; Wu, Mengguo; Hou, Juncai.

Afiliación

Dou N; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Sun R; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Su C; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Ma Y; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Zhang X; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Wu M; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Hou J; College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Foods ; 11(14)2022 Jul 14.

Article en En | MEDLINE | ID: mdl-35885331

Palabras clave

antioxidant; quality characteristics; soybean oil bodies; vitro digestion; yogurt

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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