Starter Culture Activity in Refrigerated Fermented Soymilk

By Garro Marisa S.   de Valdez Graciela F.   Oliver Guillermo   de Giori Graciela S.  

Journal of Food Protection, Vol. 62, Iss. 7, 1999-07 ,pp. : 808-810

International Association for Food Protection

Access to resources Recommend Favorite

Characterization of Desirable and Undesirable Lactobacilli from Cheese in Fermented Milk

By Drake M.A.   Karagül-Yüceer Y.   Chen X.Q.   Cadwallader K.R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 7, 1999-11 ,pp. : 433-439

Academic Press

Access to resources Recommend Favorite

Possible Mechanisms of Antimutagenicity in Fermented Soymilk Prepared with a Coculture of Streptococcus infantis and Bifidobacterium infantis

By Hsieh Meng-Li   Fang Shao W.   Yu Roch-Chui   Chou Cheng-Chun  

Journal of Food Protection, Vol. 70, Iss. 4, 2007-04 ,pp. : 1025-1028

International Association for Food Protection

Access to resources Recommend Favorite

Inhibition of Helicobacter pylori by Fermented Milk and Soymilk Using Select Lactic Acid Bacteria and Link to Enrichment of Lactic Acid and Phenolic Content

By Apostolidis E.  

Food Biotechnology, Vol. 25, Iss. 1, 2011-01 ,pp. : 58-76

Taylor & Francis Ltd

Access to resources Recommend Favorite

Fatty acid profile of traditional soymilk

By Peñalvo José   Castilho M.   Silveira M.   Matallana M.   Torija M.  

European Food Research and Technology A, Vol. 219, Iss. 3, 2004-08 ,pp. : 251-253

Springer Publishing Company

Access to resources Recommend Favorite