Publication | Open Access

Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter

Food ChemistryEngineeringFood FermentationBiochemical EngineeringBiotechnologyFood MicrobiologyImproved Amino NitrogenFood EngineeringFood ProcessingMicrobiologyFood BioprocessingFunctional BeverageBacillus Subtilis StarterFood TechnologyHealth Sciences