In vitro protein digestibility and bioactive activities of yogurt from black soybean (Glycine max L.) milk
Black soybean raw material has high nutritional value and shows potential for producing plant-based yogurt alternatives. In this study, black soybean milk was fermented with a commercial yogurt starter to produce black soybean yogurt. The chemical composition, bioactive activities, amino acid profil...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266683352500098X |
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