Publisher
Springer International Publishing
Reference25 articles.
1. Yang JH, Mau JL, Ko PT et al (2000) Antioxidant properties of fermented soybean broth. Food Chem 71(2):249–254
2. Song J (2012) Development of the soybean compound cheese. Agric Technol 32(4):208
3. Guinee TP, Carić M, Kaláb M (2004) Pasteurized processed cheese and substitute/imitation cheese products. Cheese Chem Phys Microbiol 2:349–394
4. Zheng Y, Mo B, Liu Z et al (2014) Research progress of the imitation cheese. Food Ferment Ind 40(2):174–179
5. Aljewicz M, Grażyna C, Kowalska M (2011) Cheese-like products, analogs of processed and ripened cheeses. Zywnosc Nauka Technologia Jakosc 18(5):16–25