Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability-Reference-Cited by-同舟云学术

Soymilk with okara flour fermented by Lactobacillus acidophilus: Simplex-centroid mixture design applied in the elaboration of probiotic creamy sauce and storage stability

Published:2018-07 Issue: Volume:93 Page:339-345
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

de Moraes Filho Marsilvio Lima^ORCID,Busanello Marli,Prudencio Sandra Helena,Garcia Sandra

Publisher

Elsevier BV

Subject

Food Science

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