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International Journal of Food Sciences and Nutrition Volume 66, 2015 - Issue 8
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Food Composition and Analysis

Changes in soymilk during fermentation with kefir culture: oligosaccharides hydrolysis and isoflavone aglycone production

T. R. BaúDepartment of Food Science and Technology, Londrina State University, Londrina City, Parana State, Brazil;Department of Food Science and Technology, Londrina State University, Londrina City, Parana State, Brazil
,
S. GarciaDepartment of Food Science and Technology, Londrina State University, Londrina City, Parana State, Brazil;Department of Food Science and Technology, Londrina State University, Londrina City, Parana State, Brazil
&
E. I. IdaDepartment of Food Science and Technology, Londrina State University, Londrina City, Parana State, Brazil;Department of Food Science and Technology, Londrina State University, Londrina City, Parana State, BrazilCorrespondence[email protected]
Pages 845-850 | Received 21 Jan 2015, Accepted 11 Sep 2015, Published online: 12 Oct 2015

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