Fermentation of Calcium-Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids

✍ Scribed by A.L. Tang; N.P. Shah; G. Wilcox; K.Z. Walker; L. Stojanovska

• Book ID: 111405310
• Publisher: Institute of Food Technologists
• Year: 2007
• Tongue: English
• Weight: 523 KB
• Volume: 72
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2007.00520.x