Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
Add to Favorite Get Latest Update

Studics on Active:actic Acid Bacteria Beverage from Soybean Milk

Xu Xiaoqun et al,(Departent of Food Science Shanxi Agricultural University, Taigu, Shanci, 030801, China)  
In this paper, we studied the processing technology and the best prescriptions of soybean beverage. The strainof Lactic Acid Bacteria, acidity agent, acidity of the beverage, and chelator were selected, And orthogonal test ofstability factor was fermentation was utilized successfully of soybean protein beverage.
【CateGory Index】: TS275
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved