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

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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
URI https://vuir.vu.edu.au/id/eprint/40429
DOI https://doi.org/10.1111/j.1750-3841.2007.00520.x
Official URL https://onlinelibrary.wiley.com/doi/full/10.1111/j...
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 0904 Chemical Engineering
Historical > FOR Classification > 0908 Food Sciences
Keywords calcium; calcium‐fortified soymilk; Lactobacillus; soy protein isolate; fermentation; probiotics
Citations in Scopus 51 - View on Scopus
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