Physicochemical characteristics and production of whole soymilk from Monascus fermented soybeans

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 255-260

  Lim, Jee Yeon ^a   Kim, Jung Jee ^a   Lee, Dong Sub ^a   Kim, Gil Ho ^b   Shim, Jae Yong ^c   Lee, Inhyung ^a   Imm, Jee Young ^a  

^a Kookmin University   (South Korea)

^b Pulmuone Co Ltd   (South Korea)

^c Hankyong National University   (South Korea)

Author keywords

Fermented; Monascus; Soybean; Soymilk

Indexed keywords

ISOFLAVONE DERIVATIVE; MEVINOLIN; PHENOL;

ARTICLE; CONTROLLED STUDY; EMULSION; MILK PRODUCTION; MOLECULAR WEIGHT; MONASCUS; PASTEURIZATION; PH; PHYSICAL CHEMISTRY; PROTEIN HYDROLYSIS; SOLID STATE FERMENTATION; SOLUBILITY; SOYBEAN MILK;

GLYCINE MAX; MONASCUS;

EID: 71349084217     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.017     Document Type: Article

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