Sensory properties of soy yoghurts prepared from yellow and black soymilk using Streptococcus infantarius 12 and Weisellia sp. 4

Journal of the Science of Food and Agriculture

Volumn 88, Issue 10, 2008, Pages 1845-1849

  Chun, Jiyeon ^a   Kwon, Dae Young ^b   Kim, Jong Sang ^c   Kim, Jeong Hwan ^d  

^a Sunchon National University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Kyungpook National University   (South Korea)

^d Gyeongsang National University   (South Korea)

Author keywords

Bioactive soy yoghurt; Black soymilk; Fermentation; Isoflavones; Sensory properties

Indexed keywords

GLYCINE MAX; STREPTOCOCCUS; STREPTOCOCCUS INFANTARIUS;

EID: 47549097556     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3277     Document Type: Article

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