Effect of lactic acid bacteria on color tone and anthocyanin content of sweet potato yoghurt

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 47, Issue 8, 2000, Pages 619-625

  Kudoh, Yasufumi ^a   Matsuda, Shigeki ^b  

^a Kumamoto Food Processing Research Institute   (Japan)

^b KUMAMOTO INDUSTRIAL RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23144461992     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.47.619     Document Type: Article

References (13)

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2. COLLINS, J.L., EBAH, C.B., MOUNT, J.R., DEMOTT, B.J. and DRAUGHON, F.A. : J. Food Sci., 56, 685 (1991).
3. LIST OF CULTURES 1996 MICROORGANISMS, TENTH EDITION (Institute for Fermentation, OSAKA), p. 516 (1996).
4. ODAKE, K., TERAHARA, N., SAITO, N., TOKI, K. and HONDA, T. : Phytochemistry, 31, 2127 (1992).
5. MATSUDA, S., MIYAZAKI, T., MATSUMOTO, Y., OHBA, R., TERAMOTO, Y., OHTA, N. and UEDA, S. : J. Ferment. Bioeng. 74, 301 (1992).