Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations
Sameh A. Korma, Li Li, Mohamed Ghamry, Qiyang Zhou, Peipei An, Khaled Abdrabo El‐Sayid Abdrabo, Muhammad Faisal Manzoor, Abdur Rehman, Sobia Niazi, Ilaria Cacciotti
Topics & Concepts
Kluyveromyces marxianusFood scienceFermentationAcetoinChemistryFlavorYeastDiacetylLactic acidBiochemistryBiologyBacteriaSaccharomyces cerevisiaeGeneticsMeat and Animal Product QualityFermentation and Sensory AnalysisProbiotics and Fermented Foods