Rice yogurt with various beans fermented by lactic acid bacteria from kimchi
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01096-x.pdf
Reference35 articles.
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3. Chang SY, Kim DH, Han MJ. Physicochemical and sensory characteristics of soy yogurt fermented with Bifidobacterium breve K-110, Streptococcus thermophilus 3781, or Lactobacillus acidophilus Q509011. Food Science and Biotechnology. 19: 107-113 (2010)
4. Craig WJ, Brothers CJ. Nutritional content and heakth profile of non-dairy plant-based yogurt alternatives. Nutrients. 13: 4069 (2021)
5. El-Abbadi NH, Duo MC, Meydani SN. Yogurt: role in healthy and active aging. American Journal of Clinical Nutrition. 99(suppl): 1263S-70S (2014)
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