Acid production by bifidobacteria and yoghurt bacteria during fermentation and storage of milk

By Samona A.   Robinson R.K.   Marakis S.  

Food Microbiology, Vol. 13, Iss. 4, 1996-04 ,pp. : 275-280

Academic Press

Access to resources Recommend Favorite

Changes in some components of soymilk during fermentation with bifidobacteria

By Hou J.-W.   Yu R.-C.   Chou C.-C.  

Food Research International, Vol. 33, Iss. 5, 2000-06 ,pp. : 393-397

Elsevier

Access to resources Recommend Favorite

Growth and survival of bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks

By Wang Y-C.   Yu R-C.   Chou C-C.  

Food Microbiology, Vol. 19, Iss. 5, 2002-10 ,pp. : 501-508

Academic Press

Access to resources Recommend Favorite

Evidence of enzymatic browning due to laccase-like enzyme during mash fermentation in Thai soybean paste

By Lertsiri S.   Phontree K.   Thepsingha W.   Bhumiratana A.  

Food Chemistry, Vol. 80, Iss. 2, 2003-02 ,pp. : 171-176

Elsevier

Access to resources Recommend Favorite

Microbiological and biochemical changes in the traditional fermentation of soybean for 'soy-daddawa' - Nigerian food condiment

By Omafuvbe B.O.   Shonukan O.O.   Abiose S.H.  

Food Microbiology, Vol. 17, Iss. 5, 2000-10 ,pp. : 469-474

Elsevier

Access to resources Recommend Favorite