Changes in some components of soymilk during fermentation with bifidobacteria
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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3. Official methods of analysis,1984
4. Processed vegetable protein mixtures for human consumption in developing countries;Bressani,1968
5. Chou, C. C., & Hou, J. W. (in press). Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage. International Journal of Food Microbiology.
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