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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...
Tallennettuna:
| Julkaisussa: | Food Technol Biotechnol |
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| Päätekijät: | , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
University of Zagreb Faculty of Food Technology and Biotechnology
2019
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| Aiheet: | |
| Linkit: | 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 |
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