Antioxidant properties and volatile flavor components of flavored fermented soymilk using encapsulated yoghurt starter culture and probiotic bacteria.
The antioxidant properties, volatile components and viability of encapsulated bacteria werestudied during the storage period for 15 days. Flavored fermented soymilk was prepared from fermentedsoymilk using encapsulated yogurt starter culture (YSC) and Bifidobacterium bifidum, 2203 ATCC, anddifferent...
Guardat en:
| Format: | Artigo |
|---|---|
| Idioma: | Árabe |
| Publicat: |
Minia University, Faculty of Agriculture
2024-12-01
|
| Col·lecció: | Minia Journal of Agricultural Research and Development |
| Matèries: | |
| Accés en línia: | https://mjard.journals.ekb.eg/article_382015_79d1fe083e8dbb99cd475cf28c05d07f.pdf |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|