Development of a novel fermented soymilk product with potential probiotic properties-Reference-Cited by-同舟云学术

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Development of a novel fermented soymilk product with potential probiotic properties

Published:1999-09-02 Issue:5 Volume:209 Page:305-307
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Rossi E. A.,Vendramini Regina C.,Carlos Iracilda Z.,Pei Yang C.,de Valdez Graciela F.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s002170050499.pdf

Cited by 46 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermented Plant Protein Products;Plant Protein Foods;2022

2. Effect of Probiotic Supplementation on Modulation of Serum Lipids;Probiotic Research in Therapeutics;2022

3. Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits;Nutrients;2020-06-03

4. Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing Enterococcus faecium and Enterococcus durans strains;Journal of Food Processing and Preservation;2020-05-16

5. In vitro characterisation of probiotic properties of Enterococcus faecium and Enterococcus durans strains isolated from raw milk and traditional dairy products;International Journal of Dairy Technology;2019-09-12

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