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Survivability of Lactobacillus rhamnosus during the Preparation of Soy Cheese
Lactobacillus casei ssp rhamnosus 6013 fermentation
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2009/3/10
The aim of this study was to develop a new probiotic soy cheese on the basis of chinese sufu. The soy cheese was made from soymilk fermented with soy cheese bacterial starter cultures (DH1 and GH4) an...