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Updated: Sep 13, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

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在大豆蛋白分离物凝的风质和微观结构性质上提高了开发酵的效果

Jiaqi Luo1, Siyu Liu1, Hongyun Lu1

  • 1Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China.

Food research international (Ottawa, Ont.)
|November 21, 2023
PubMed
概括

开发酵显著改善大豆蛋白分离物 (SPI) 凝特性,增强水能力,硬度和结构完整性. 这种新的方法提供了更好的植物性蛋白质替代品.

关键词:
发酵 发酵 是一个过程.凯菲尔的谷物是可以吃的.机械稳定性 机械稳定性多糖类多糖化物.豆蛋白隔离凝是一种凝.

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