Evaluation of properties of sugar-free yoghurt with mung bean and edamame as protein sources

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Evaluation of properties of sugar-free yoghurt with mung bean and edamame as protein sources

in order to develop a sugar-free yoghurt product - Personal Name;

Plant-based legumes are known to have health-enhancing nutrients due to their high protein content. Therefore

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B02278 2278 (Rack Thesis) Available

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Series Title: -
Call Number: 2278
Publisher: mou : Swiss German University., 2016
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Language: English
ISBN/ISSN: -
Classification: NONE
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Subject(s): three artificial sweeteners were applied in this s
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Statement of Responsibility: the different proteins in legumes and cow’s milk are expected to affect the yoghurt properties. This study was aimed to investigate the effect of utilization of legumes in yoghurt fermentation. Two le

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