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Studies on changes in microstructure and proteolysis in cow and soy milk curd during fermentation using lactic cultures for improving protein bioavailability
Cow milk curd was prepared using 2% v/v of Streptococcus thermophilus DG1 and a mixed culture (0.5:1.5 v/v) of S. thermophilus DG1 and Lactobacillus plantarum and incubating at 37 °C for 16 h. Soy milk curd was prepared using different ratios of lactic cultures as stated earlier and also a mixed cul...
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| Main Authors: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2011
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3722413/ https://ncbi.nlm.nih.gov/pubmed/24426006 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0421-1 |
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