Growth of Lactobacillus paracasei ssp. paracasei on tofu whey
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
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1. Enhancement of the organic acid content and antioxidant capacity of yellow whey through fermentation with Lacticaseibacillus casei YQ336;World Journal of Microbiology and Biotechnology;2023-12-26
2. Composition of proteins in fresh whey as waste in tofu processing;Journal of Environmental Science and Health, Part B;2023-01-02
3. Culture media based on effluent derived from soy protein concentrate production for Lacticaseibacillus paracasei 90 biomass production: statistical optimisation, mineral characterization, and metabolic activities;Antonie van Leeuwenhoek;2021-10-05
4. Metabolic profile of Lactobacillus paracasei subsp. paracasei CRL 207 in solid state fermentation using commercial soybean meal;Food Bioscience;2020-06
5. Soy whey: More than just wastewater from tofu and soy protein isolate industry;Trends in Food Science & Technology;2019-09
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