CHANGES IN ISOFLAVONE GLUCOSIDE AND AGLYCONE CONTENTS OF CHICKPEA YOGHURT DURING FERMENTATION BY LACTOBACILLUS BULGARICUS AND STREPTOCOCCUS THERMOPHILUS

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|37|5|744-750

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.37, Iss.5, 2013-10, pp. : 744-750

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