Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese
The aim of this study was to develop a new probiotic soy cheese on the basis of chinese sufu. The soy cheese was made from soymilk fermented with soy cheese bacterial starter cultures (DH1 and GH4) and L. rhamnosus 6013. After ripening, probiotic soy cheese sensory scores (standard SB/T 10170-93) we...
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| Hoofdauteurs: | , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
University of Zagreb Faculty of Food Technology and Biotechnology
2006-01-01
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| Reeks: | Food Technology and Biotechnology |
| Onderwerpen: | |
| Online toegang: | http://hrcak.srce.hr/file/162098 |
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