Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-40049-1_32
Reference19 articles.
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2. Liu, J.R., Lin, C.W.: Production of kefir from soymilk with or without added glucose, lactose or sucrose. J. Food Sci. 65, 716–719 (2000). https://doi.org/10.1111/j.1365-2621.2000.tb16078.x
3. Tsangalis, D., Ashton, J.F., McGill, A.E.J., Shah, N.P.: Biotrasformation of isoflavones by bifidobacteria in fermented soymilk supplemented with D-glucose and L-cystein. J. Food Sci. 68, 623–631 (2003)
4. Wei, Q.K., Chen, T.R., Chen, J.T.: Using of Lactobacillus and Bifidobacterium to product the isoflavone aglycones in fermented soymilk. Int. J. Food Microbiol. 117, 121–124 (2007)
5. Lourens-Hattingh, A., Viljoen, B.: Yoghurt as a probiotic carrier food. Int. Dairy J. 11, 1–17 (2001)
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