Functional properties of fermented soymilk by <i>Lactobacillus fermentum</i> BM-325
Soy products have attracted much attention recently as carriers for probiotics. Fermentation of soymilk with lactic acid bacteria (LAB) was found to improve the nutritional and bioactivity values of consumed foods. The aim of this study was to evaluate functional properties of fermented soymilk with...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Mongolian Academy of Sciences
2018-12-01
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| Series: | Mongolian Journal of Chemistry |
| Subjects: | |
| Online Access: | https://www.mongoliajol.info/index.php/MJC/article/view/1087 |