Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei.

Autor: Ahsan S; Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan., Khaliq A; Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan., Chughtai MFJ; Department of Food Science and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan., Nadeem M; Department of Environmental Sciences, COMSATS University Islamabad, Vehari, Islamabad, Pakistan., Tahir AB; University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan., Din AA; Department of Chemical Engineering, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan., Ntsefong GN; Department of Plant Biology, Faculty of Science, University of Yaounde 1 and Institute of Agricultural Research for Development (IRAD), Cameroon., Shariati MA; Shakarim State University of Semey, Semey, Kazakhstan.; K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University (MSUTM), Russian Federation., Rebezov M; V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences Moscow, Russian Federation.; A. M. Prokhorov General Physics Institute, Russian Academy of Science, Moscow, Russian Federation.; Ural State Agrarian University, Yekaterinburg, Russian Federation., Yessimbekov Z; Shakarim State University of Semey, Semey, Kazakhstan., Thiruvengadam M; Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, 05029, Republic of Korea.

Publikováno v: Biotechnology and applied biochemistry [Biotechnol Appl Biochem] 2022 Feb; Vol. 69 (1), pp. 172-182. Date of Electronic Publication: 2021 Jan 19.