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Characteristic and Isoflavone Level of Soymilk Fermented by Single and Mixed Culture of Lactobacillus plantarum and Yoghurt Starter

by Darimiyya Hidayati, Soetjipto and Annis Catur Adi

Journal of Food and Nutrition Research. 2021, 9(1), 55-60. DOI: 10.12691/jfnr-9-1-9
Pub. Date: January 27, 2021Views: 3886 Downloads: 4903Like: 2

daidzein genistein mixed culture soymilk and single culture

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