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Development of a novel fermented soymilk product with potential probiotic properties
- Rossi, E.A., Vendramini, R.C., Carlos, I.Z., Pei, Y.C., Valdez, G.F. de.
- European food research & technology 1999 v.209 no.5 pp. 305-307
- soymilk, fermented foods, probiotics, lactic acid bacteria, Enterococcus faecalis, Lactobacillus acidophilus, Lactobacillus, Lactobacillus delbrueckii, Streptococcus thermophilus, cholesterol, lipid metabolism, in vitro culture, fermentation, physicochemical properties, sensory evaluation