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 | 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 | 58 - View on Scopus |
| Download/View statistics | View download statistics for this item |
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