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...

Descripción completa

Detalles Bibliográficos
Autores principales: Mishra, Birendra Kumar, Hati, Subrota, Das, Sujit, Prajapati, Jashbhai B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6902289/
https://www.ncbi.nlm.nih.gov/pubmed/31866753
http://dx.doi.org/10.17113/ftb.57.03.19.6103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6902289/
https://www.ncbi.nlm.nih.gov/pubmed/31866753
http://dx.doi.org/10.17113/ftb.57.03.19.6103

Ejemplares similares