ارزیابی اثرات سلامتی بخش پروتیین سویا

مراجع و منابع این مقاله:

• W. Meijer, B. van de Bunt, M. Twigt, B. de ...
• M. Nomura, H. Kimoto, Y. Someya, S. Furukawa, I. Suzuki, ...
• J.A. Hannon, K.N. Kilcawley, M.G. Wilkinson, C.M. Delahunty, T.P. Beresford, ...
• S.A. Madkor, P.S. Tong, M. _ Soda, Ripening of Cheddar ...
• AOAC, 1995. Official Methods of Analysis. 14th Edn., Association of ...
• Burrington, K., 2000. Nutritional and beneficia ingredients. Food Product Desing, ...
• Burton, J.W., 1985. Breeding soybean for improved protein quality and ...
• Chang, I.C., H.F. Shang, T. Lin, T.H. Wang and S.H. ...
• Cuenca, M., L. Caicedo, M. Holguin and M. Quicazan, 2005. ...
• Buono, M.A., 1988. An engineering microbiology and sensory study of ...
• I 1-Buono, M.A., L.E. Erickson and D.Y.C. Fung, 1990b. Carbohydrate ...
• Buono, M.A., L.E. Erickson, D.Y. Fung and I. Jeon, 1990a. ...
• production of yoghurt from soymilk. Part I: Experimental methods. J. ...
• L. Ong, A. Henriksson, N.P. Shah, Development of probiotic Cheddar ...
• L. Ong, A. Henriksson, N.P. Shah, Proteolytic pattern and organic ...
• B. IANCU, I. NICOLAU, Attempts to obtain a new symbiotic ...
• O. N. DONKOR, A. HENRIKS SON, T. VASILJEVIC, N. P. ...
• bacteria and probiotics as determinant of viability and in vitro ...
• O. N. DONKOR, A. HENRIKS SON, T. VASILJEVIC, _ P. ...
• for use in soymilk fermentation. Int. J. Food Microbiol., 39, ...
• M. YANG, L. LI, P hys icochemical, Textural and Sensory ...
• M. Phillips, K. Kailasapathy, L. Tran, Viability of commercil probiotic ...
• E. Dako, M. El Soda, J.C. Vuillemard, R.E. Simard, Autolytic ...
• M.C. M artinez-Cuesta, P. Fernandez de Palencia, T. Requena, C. ...
• E. R. FAMWORTH _ I. MAINVILLE, M. P. DE SJARDINS, ...
• R. BozANc, I. ROGELJ, LJ. TRATNIK, Fermented acidophilus goat's milk ...
• M. _ S. MILANovc, 1. GLUSAC, v. _ _ D. ...
• I. C. CHENG, H. F. SHANG, T. F. LIN, T. ...
نمایش کامل مراجع