Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus

Different soybean products are considered as traditional functional food among the Mongolian population in Northeast India. In the present study, the effect of different flavours (mango, orange, vanilla and white rose), inoculation rates of Lactobacillus rhamnosus K4E (KX950834) and Lactobacillus he...

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Auteurs principaux:	Birendra Kumar Mishra, Subrota Hati, Sujit Das, Jashbhai B. Prajapati
Format:	Artigo
Langue:	Inglês
Publié:	University of Zagreb Faculty of Food Technology and Biotechnology 2019-01-01
Collection:	Food Technology and Biotechnology
Sujets:	soy yoghurt ACE inhibitory activity antioxidant activity antimicrobial activity isoflavones Lactobacillus sp.
Accès en ligne:	https://hrcak.srce.hr/file/330983
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