Results 181 to 188 of about 74,883 (188)

Physicochemical characteristics and production of whole soymilk from fermented soybeans

Food Chemistry, 2010
Inhyung Lee, Jee-Young Imm, Jae-Yong Shim   +2 more
exaly  

Functional Components and Health Benefits of Fermented Soymilk

2017
Mitsuru Fukuda, Maki Kobayashi, Yoshitaka Honda   +2 more
openaire   +1 more source

Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria

International Journal of Food Microbiology, 2006
Cheng-Chun Chou
exaly  

A potential flavor culture: M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

Food Microbiology, 2020
Yongtao Fei, Yin Zheng, Yue Yang
exaly  

FERMENTED SOYMILK EXTRACT AND FERMENTED HYPOCOTYL EXTRACT

2014
YAMASAKI YUKI, BAKKE MIKIO
openaire   +1 more source

Evaluation of strain Yakult-fermented soymilk as a probiotic food

International Journal of Food Microbiology, 2003
exaly  

Effect of complex prebiotics on JM1 fermented soymilk: Physicochemical, flavor characteristics, and metabolites

Food Bioscience
Yujun Jiang, Chaoxin Man
exaly  

Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with and

Food Chemistry
Chun-Feng Guo, Chang-Cheng Li
exaly