Optimising Fermentation of Soymilk with Probiotic Bacteria

Abstract

Božanić R., Lovković S., Jeličić I. (2011): Optimising fermentation of soymilk with probiotic bacteria. Czech J. Food Sci., 29: 51–56. Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic… (More)

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