Fermentation of soymilk by commercial lactic cultures: Development of a product with market potential

Acta Alimentaria

Volumn 33, Issue 2, 2004, Pages 101-109

  Behrens, J H ^a   Roig, S M ^a   Da Silva, M A A P ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Fermentation; Preference mapping; Sensory evaluation; Soymilk

Indexed keywords

SUCROSE;

ANALYSIS OF VARIANCE; ARTICLE; BEVERAGE; BIFIDOBACTERIUM ANIMALIS; COCONUT; DATA ANALYSIS; FERMENTATION; GUAVA; HAZELNUT; INOCULATION; KIWIFRUIT; LACTOBACILLUS ACIDOPHILUS; MARKETING; PH; PINEAPPLE; STREPTOCOCCUS THERMOPHILUS; TIME;

ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA; ANANAS COMOSUS; BIFIDOBACTERIUM; BIFIDOBACTERIUM ANIMALIS; CORYLUS; FRAGARIA X ANANASSA; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; PSIDIUM GUAJAVA; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 3042561371     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.33.2004.2.2     Document Type: Article

References (12)

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