Physicochemical, textural and sensory characteristics of probiotic soy yogurt prepared from germinated soybean

Food Technology and Biotechnology

Volumn 48, Issue 4, 2010, Pages 490-496

  Yang, Mei ^a   Li, Li ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Free amino acids; Germinated soybean; Physicochemical properties; Probiotic; Soy yogurt; Storage protein; Textural profile analysis

Indexed keywords

FREE AMINO ACIDS; GERMINATED SOYBEAN; PHYSICOCHEMICAL PROPERTY; PROBIOTICS; SOY YOGURT; STORAGE PROTEINS; TEXTURAL PROFILE ANALYSIS;

AMINO ACIDS; DAIRY PRODUCTS; ELECTROPHORESIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

NITROGEN FIXATION;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS HELVETICUS; STREPTOCOCCUS THERMOPHILUS;

EID: 78650203502     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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