European food research & technology, 1999-01, Vol.209 (5), p.305-307
1999
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Details
- Autor(en) / Beteiligte
- Titel
- Development of a novel fermented soymilk product with potential probiotic properties
- Ist Teil von
- European food research & technology, 1999-01, Vol.209 (5), p.305-307
- Ort / Verlag
- Berlin: Springer
- Erscheinungsjahr
- 1999
- Quelle
- Alma/SFX Local Collection
- Sprache
- Englisch
- Identifikatoren
- ISSN: 1438-2377, 1431-4630eISSN: 1438-2385, 1432-2331DOI: 10.1007/s002170050499Titel-ID: cdi_crossref_primary_10_1007_s002170050499
- Format
- –
- Schlagworte
- Biological and medical sciences, cholesterol, Enterococcus faecalis, fermentation, fermented foods, Food industries, Food microbiology, Fundamental and applied biological sciences. Psychology, in vitro culture, lactic acid bacteria, Lactobacillus, Lactobacillus acidophilus, Lactobacillus delbrueckii, lactobacillus jugurti, lipid metabolism, physicochemical properties, probiotics, Research and development. New food products, dietetic foods and beverages, sensory evaluation, soymilk, Streptococcus thermophilus