Probiotic Bacillus spp. in Soy‐Curd: Nutritional, Rheological, Sensory, and Antioxidant Properties

Publisher: John Wiley & Sons Inc

E-ISSN: 1750-3841|22-1147|10|M2247-M2256

ISSN: 0022-1147

Source: JOURNAL OF FOOD SCIENCE, Vol.22-1147, Iss.10, 2015-10, pp. : M2247-M2256

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract