Comparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk

Optimising fermentation of soymilk with probiotic bacteria

(2018) R. Božanić et al.   CZECH JOURNAL OF FOOD SCIENCES

α-Galactosidase Activity and Oligosaccharides Utilization by Lactobacilli during Fermentation of Soy Milk

(2013) Subrota Hati et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

In vitro screen of Lactobacillus plantarum as probiotic bacteria and their fermented characteristics in soymilk

(2011) Yan Bao et al.   ANNALS OF MICROBIOLOGY

Enhancement of Biological Properties of Soymilk by Fermentation

(2010) A. M. Telang et al.   FOOD BIOTECHNOLOGY

Time-dependent persistence of enhanced immune response by a potential probiotic strain Lactobacillus paracasei subsp. paracasei NTU 101

(2008) Yueh-Ting Tsai et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts

(2007) K. Kailasapathy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY