Fermented tofu: Enhancement of keeping quality and sensorial properties

Food Control

Volumn 34, Issue 2, 2013, Pages 336-346

  Serrazanetti, Diana I ^a,b   Ndagijimana, Maurice ^a,d   Miserocchi, Claudio ^c   Perillo, Luciana ^a   Guerzoni, M Elisabetta ^a,b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Inter Departmental Centre of Industrial Agri Food Research (CIRI Agroalimentare)   (Italy)

^c ConBio srl ^*  (Italy)

^d UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Quality; Soymilk fermentation by lactic acid bacteria; Stability; Tofu

Indexed keywords

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS CASEI;

EID: 84878826296     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.04.047     Document Type: Article

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