Preparation of a Cheese-like Food Using Soymilk, and Its Antioxidative Property and Characteristics

Overview of attention for article published in Nippon Shokuhin Kagaku Kogaku Kaishi, January 2013

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自家製豆乳ヨーグルト、作り方としては間違いじゃないけどせめて菌種を選定してやってくれ以下参考新規乳酸菌を用いた豆乳発酵食品の呈味改善 https://t.co/pikNLs9nMl 豆乳を用いたチーズ様食品の調製とその抗酸化性および特性 https://t.co/WfL9BXoAnB

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