Buscar
Mostrando ítems 1-10 de 70
Nutritional evaluation of soy yoghurt in comparison to soymilk and commercial milk yoghurt. Effect of fermentation on soy protein
(2012-12-01)
Soymilk was fermented using Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The soy yoghurt produced was evaluated in comparison to soymilk and commercial milk yoghurt by biological evaluation, ...
Nutritional evaluation of soy yoghurt in comparison to soymilk and commercial milk yoghurt. Effect of fermentation on soy protein
(2012-12-01)
Soymilk was fermented using Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The soy yoghurt produced was evaluated in comparison to soymilk and commercial milk yoghurt by biological evaluation, ...
PHYSICO-CHEMICAL CHARACTERIZATION OF PROTEIC BEVERAGE ELABORATED WITH SOYMILK AND PEACHES PULP
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2008)
A New Biotechnological Process To Enhance The Soymilk Bioactivity
(KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOSTSEOUL, 2016)
A New Biotechnological Process To Enhance The Soymilk Bioactivity
(Korean Society Food Science & Technology -KOSFOSTSeoul, 2016)
Microbial α‐Galactosidase for Soymilk Processing
(1981-01-01)
Several microorganisms isolated from soil enriched with soybean meal were screened for their ability to produce α‐galactosidase (α‐D‐galactoside galactohydrolase, E.C. 3.2.1.22). Soybean carbohydrates, after fermentation ...