文章基本信息
- 标题：A Study on the Physical and Chemical Properties of Yoghurts Prepared from Soy milk
- 本地全文：下载
- 作者：Özer Kınık ; Necati Akbulut
- 期刊名称：Gida : Journal of Food
- 印刷版ISSN：1300-3070
- 电子版ISSN：1309-6273
- 出版年度：2001
- 卷号：26
- 期号：2
- 出版社：Association of Food Technology, Turkey
- 摘要：Yoghurt like fermented product was prepared from soy and cow + soy milk blends using yoghurt culture. It was then examined that the changes in some physical and chemical characteristics of soy based yoghurts stored at 5 °C for 21 days.
