PREPARATION OF SOYBEAN CHEESE USING LACTIC STARTER ORGANISMS. Effects of Mold Ripening and Increasing Concentrations of Skim Milk Solids
- 1 January 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (1) , 22-24
- https://doi.org/10.1111/j.1365-2621.1971.tb02022.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Studies on the Nutritional Value of TempehJournal of Food Science, 1967
- 570. A medium for the simultaneous enumeration and preliminary identification of milk microfloraJournal of Dairy Research, 1955
- Peptization of soybean meal protein. Effect of method of dispersion and age of beansJournal of Oil & Fat Industries, 1952