Effect of some selected processing routes on the nutritional value of soy yoghurt

Journal of Applied Sciences

Volumn 6, Issue 3, 2006, Pages 527-530

  Adetunji, O A ^a   Betiku, E ^b   Ojo, A ^b   Solomon, B O ^b  

^a LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

Culture; Fermentation; Flatulence; Soybeans

Indexed keywords

FLATULENCE; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BULGARICUS; MIXED STARTER CULTURES; OVERALL ACCEPTABILITY; SODIUM HYDROXIDE SOLUTIONS; SOYBEANS; STREPTOCOCCUS THERMOPHILUS;

BACILLI; CAUSTIC SODA; CELL CULTURE; DEIONIZED WATER; FERMENTATION; SODIUM BICARBONATE;

WATER TREATMENT;

EID: 33646240344     PISSN: 18125654     EISSN: 18125662     Source Type: Journal    
DOI: 10.3923/jas.2006.527.530     Document Type: Article

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