Quality characteristics of fermented cheese analogs produced using roasted soy flour and different fermentation times with rice straw

Published 2015 View Full Article

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Title
Quality characteristics of fermented cheese analogs produced using roasted soy flour and different fermentation times with rice straw
Authors
Keywords
Antioxidant activity, Fermented cheese analog, Isoflavone, Roasted soy flour, Sensory characteristics, Sodium dodecyl sulfate polyacrylamide gel electrophoresis
Journal
Journal of the Korean Society for Applied Biological Chemistry
Volume 58, Issue 6, Pages 945-954
Publisher
Springer Nature
Online
2015-10-21
DOI
10.1007/s13765-015-0123-x
References
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