Optimization of fermentation parameters to study the behavior of selected lactic cultures on soy solid state fermentation-Reference-Cited by-同舟云学术

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Optimization of fermentation parameters to study the behavior of selected lactic cultures on soy solid state fermentation

Published:2015-03 Issue: Volume:196 Page:16-23
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Rodríguez de Olmos A.,Bru E.,Garro M.S.

Funder

Consejo Nacional de Investigaciones Científicas y Tecnológicas

Agencia Nacional de Promoción Científica y Tecnológica

Consejo de Ciencia y Técnica de la Universidad Nacional de Tucumán

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference31 articles.

1. Enzymatic hydrolysis of soybean protein using lactic acid bacteria;Aguirre;Food Chem.,2008

2. Association of Official Analytical Chemists. Official Methods of Analysis of AOAC;AOAC,1995

3. Response surface methodology (RSM) as a tool for optimization in analytical chemistry;Bezerra;Talanta,2008

4. Modern Solid State Fermentation;Chen,2013

5. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;J. Dairy Sci.,1983

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