Biofunctional attributes and storage study of soy milk fermented by Lactobacillus rhamnosus and Lactobacillus helveticus
Different soybean products are considered as traditional functional food among the Mongolian population in Northeast India. In the present study, the effect of different flavours (mango, orange, vanilla and white rose), inoculation rates of Lactobacillus rhamnosus K4E (KX950834) and Lactobacillus he...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001065331 |
|---|---|
| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 3 ; str. 399-407 |
| Glavni autori: | Mishra, Birendra Kumar (Author), Hati, Subrota, Das, Sujit, Prajapati, Jashbhai B. |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.03.19.6103 Hrčak Food technology and biotechnology (Online) |
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Internet
https://doi.org/10.17113/ftb.57.03.19.6103Hrčak
Food technology and biotechnology (Online)