Optimization of a fermented soy product formulation with a...

International Journal of Food Sciences and Nutrition 2013 / 12 Vol. 64; Iss. 8

Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design

Baú, Tahis Regina, Garcia, Sandra, Ida, Elza Iouko
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Volume:
64
Language:
english
Journal:
International Journal of Food Sciences and Nutrition
DOI:
10.3109/09637486.2013.816935
Date:
December, 2013
File:
PDF, 707 KB
english, 2013
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