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Fermentation of Calcium-Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids

Cheung, Anne Lise Tang Fook, Shah, Nagendra P, Wilcox, G, Walker, KZ and Stojanovska, Lily (2007) Fermentation of Calcium-Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids. Journal of Food Science, 72 (9). ISSN 0022-1147

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Item Type: Article
Uncontrolled Keywords: calcium; calcium‐fortified soymilk; Lactobacillus; soy protein isolate; fermentation; probiotics
Subjects: Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Current > FOR Classification > 0904 Chemical Engineering
Current > FOR Classification > 0908 Food Sciences
SWORD Depositor: Symplectic Elements
Depositing User: Symplectic Elements
Date Deposited: 22 May 2020 05:02
Last Modified: 22 Oct 2020 02:37
URI: http://vuir.vu.edu.au/id/eprint/40429
DOI: https://doi.org/10.1111/j.1750-3841.2007.00520.x
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Citations in Scopus: 47 - View on Scopus

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