Allergenicity reduction and rheology property of Lactobacillus-fermented soymilk.
Jiaheng XiaQinqin ZuAnshu YangZhihua WuXin LiPing TongJuanli YuanYong WuQingsheng FanHongbing ChenPublished in: Journal of the science of food and agriculture (2019)
Fermentation might be a promising method for producing tasty, hypoallergenic soybean products. © 2019 Society of Chemical Industry.
Keyphrases