Rheological Characteristics and Microstructure of Probiotic Soy Yogurt Prepared from Germinated Soybeans
نویسندگان
چکیده
Mei Yang1,2, Jing Fu1,3 and Li Li1* Research and Development Center of Food Proteins, College of Light Industry and Food Science, South China University of Technology, Guangzhou 510641, PR China Research Group for Bioactive Products, Department of Biology and Chemistry, City University of Hong Kong, 83 Tat Chee Avenue, Kowloon, Hong Kong SAR, PR China Bio-Resources Key Laboratory of Shaanxi Province, Shaanxi University of Technology, Hanzhong 723001, PR China
منابع مشابه
Physicochemical, Textural and Sensory Characteristics of Probiotic Soy Yogurt Prepared from Germinated Soybean
Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt) with the combined probiotics of Lactobacillus helveticus B02, Streptococcus thermophilus IFFI 6038 and Lactobacillus bulgaricus AS1.1482. The physicochemical, textural and sensory characteristics of the fermented products were...
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تاریخ انتشار 2012