Changes on some quality characteristics of fermented soy milk beverage with added apple juice

Published 2015 View Full Article

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Title
Changes on some quality characteristics of fermented soy milk beverage with added apple juice
Authors
Keywords
Soy milk, Fermented food, Lactobacillus acidophilus, Rheology, Model
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 63, Issue 1, Pages 57-64
Publisher
Elsevier BV
Online
2015-04-10
DOI
10.1016/j.lwt.2015.03.102

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