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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food Technol Biotechnol
Hauptverfasser: Mishra, Birendra Kumar, Hati, Subrota, Das, Sujit, Prajapati, Jashbhai B.
Format: Artigo
Sprache:Inglês
Veröffentlicht: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Schlagworte:
Original Scientific Papers
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6902289/
https://ncbi.nlm.nih.gov/pubmed/31866753
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.57.03.19.6103
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge