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Research Article
Vol. 33, Issue 1
Nutritional and Sensory Evaluation of Soy-Yoghurt Produced with Lactobacillus plantarum Isolated from Locally Fermented Milk (Nono)
This study was aimed at determining the nutritional and sensory evaluation of soy yoghurt produced by fermentation of soymilk with Lactobacillus plantarum isolated from fermented skimmed cow milk. Lactobacillus platarum which was randomly isolated, and identified with biochemical and molecular processes underwent fermentation for 9 hours, toget...
