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Effects of co-fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system |
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| Authors: | Xue Fang Han Ye Mengdan Chen Xiaodie Chen Minghui Chen Jiayi Chen Wenhui Kong Qiqi Wang Zuoyong Zhang |
| Affiliation: | School of Biology and Food Engineering, Hefei Normal University, Hefei, Anhui, PR China |
| Abstract: | |
| Keywords: | soy yogurt Lactobacillus plantarum inulin beany flavor rheology texture |