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Nutritional evaluation of soy yoghurt in comparison to soymilk and commercial milk yoghurt. Effect of fermentation on soy protein

Acta Alimentaria
Volume/Issue:
Volume 41: Issue 4
DOI:
https://doi.org/10.1556/aalim.41.2012.4.6
Authors: S. Silva Júnior, O. Tavano, A. Demonte, E. Rossi, and R. Pinto

.H.R. & Young, V.R. (1983): Nitrogen balance studies in young men to assess the protein quality of an isolated soy protein in relation to meat protein. J. Nutr. , 113 , 2485–2491. Young V

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