Fermentation of reconstituted skim milk supplemented with soy protein isolate by probiotic organisms

Journal of Food Science

Volumn 73, Issue 2, 2008, Pages

  Pham, T T ^a   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Acetic acid; Lactic acid; Lactose utilization; Probiotic; Soy proteins isolate

Indexed keywords

ACETIC ACID; LACTIC ACID; LACTOSE; PROBIOTIC AGENT; SOYBEAN PROTEIN;

ANIMAL; ARTICLE; BACILLUS; BACTERIAL COUNT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; MILK; PH;

ACETIC ACID; ANIMALS; BACILLUS; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; LACTOSE; MICROBIAL VIABILITY; MILK; PROBIOTICS; SOYBEAN PROTEINS;

GLYCINE MAX;

EID: 39749189990     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00621.x     Document Type: Article

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