Rheological characteristics and microstructure of probiotic soy yogurt prepared from germinated soybeans

Food Technology and Biotechnology

Volumn 50, Issue 1, 2012, Pages 73-80

  Yang, Mei ^a,b   Fu, Jing ^a,c   Li, Li ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b CITY UNIVERSITY OF HONG KONG   (Hong Kong)

^c SHAANXI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Microstructure; probiotics; Protein hydrolase; Rheological properties; Soy yogurt (sogurt); Soybean germination

Indexed keywords

GLYCINE MAX;

EID: 84861952568     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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