Effects of different strains fermentation on the sensory and nutritional properties of soy-based yogurt.
Xinyue XuYaxin YanJiaxin XuZhiheng YuanJun LiSheng-Nan WangLi-Na YangJun LiuHe LiuDanshi ZhuPublished in: Journal of the science of food and agriculture (2023)
Our findings indicated that yogurt fermented with Bifidobacterium animalis subsp. lactis HCS04-001 had the best sensory and nutritional properties, which provides valuable insights into the selection of suitable strains to improve the quality and nutritional value of plant yogurt. This article is protected by copyright. All rights reserved.