1. Incorporation of soybean by‐product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. (6th June 2013) Authors: Bedani, Raquel; Campos, Marina MS; Castro, Inar A; Rossi, Elizeu A; Saad, Susana MI Journal: Journal of the science of food and agriculture Issue: Volume 94:Number 1(2014:Jan. 15) Page Start: 119 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗