Enhanced Quality in Bean Products Through Mixed Fermentation: A Comparative Analysis of Physicochemical, Structural, and Functional Properties of Soybean Products
This study investigated the quality evolution of soybean products (soymilk, tofu, dried bean curd) through mixed-strain fermentation with <i>Lacticaseibacillus rhamnosus CICC 6151</i> and <i>Saccharomyces cerevisiae AS2.400</i> under optimized conditions (7% inoculum, pH of 5...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/11/1985 |
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