Showing results 6 to 10 of 10
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Title | Author(s) | Issue Date | |
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Probiotic strains as starter cultures improve angiotensin-converting enzyme inhibitory activity in soy yogurt Journal:Journal of Food Science | 2005 | ||
2007 | |||
2007 | |||
Rheological properties and sensory characteristics of set-type soy yogurt Journal:Journal of Agricultural and Food Chemistry | 2007 | ||
2007 |