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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: 3880Downloads: 4900
daidzein genistein mixed culture soymilk and single culture
Abstract Full Text PDF (155 KB) Full Text HTML Full Text ePUB (73 KB)
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