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Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread
Probiotic soy-cheese spread was prepared by fermenting soymilk with specific probiotic starter culture, and there after processing the coagulated mass. Soy cheese spread samples had more than 10(9) cfu/g of viable probiotic count at the time of preparation; and had around 17.6% protein, 25.3% fat an...
Sparad:
| I publikationen: | J Food Sci Technol |
|---|---|
| Huvudupphovsmän: | , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2018
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5897284/ https://ncbi.nlm.nih.gov/pubmed/29666519 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3078-1 |
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