Storage Stability of Probiotic Soy Yoghurts with Enzyme Hydrolyzed African Breadfruit and Rice Additives
Lucretia I. Barber, Ngozika C. Onuegbu, Chijioke M. Osuji & Chika C. Ogueke · European Journal of Nutrition & Food Safety · 2021
Aims: This study investigated the effect of culture type and storage time on pH, titratable acidity (%Lactic acid), viscosity and syneresis, probiotic viability and sensory properties of probiotic soy yoghurts with enzyme hydrolyzed African bread fruit (HABF) and rice syrup. Meth...
Open access
Research Article
10.9734/ejnfs/2021/v13i230381