Antioxidant Activity and Quality Evaluation of Probiotic Soymilk Produced with Lactobacillus rhamnosus Yoba as Starter Culture
Tobechukwu Maximilian Cajetan Ajogwu, Chidimma Osilo, Josephine Chigbolum Ohuche, Chinwendu Njideka Ozoh, Ikechukwu Uzodimma Nwiyi, Obumneme Christian Soludo, Onyedika Ifeanyi Okafor & Ikechukwu Amaechi Ekwealor · European Journal of Nutrition & Food Safety · 2025
Dairy product has always been the common means of delivering probiotics in the western world. However, as milk is not always readily available, or is expensive in most communities in Nigeria, soymilk is considered as a suitable economical substitute for cow’s milk and an ideal nu...
Open access
Research Article
10.9734/ejnfs/2025/v17i81818