Research Article
Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics
Table 6
Fatty acid composition of yoghurt samples ( values).
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Different small letters in the same row refer to a significant difference at (). Different small letters in the same column refer to a significant difference at (). n.d: not detected. Each sample was statistically analyzed for each type of fatty acid using one-way ANOVA test followed by post hoc L.S.D to see the significant differences (). |