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2003•Food MicrobiologyRequires access

Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria

Yi-Chieh Wang, Roch‐Chui Yu, Hsin‐Yi Yang, Cheng‐Chun Chou

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Key concepts: Stachyose, Raffinose, Lactic acid, Fermentation, Lactobacillus acidophilus, Food science, Streptococcus thermophilus, Fructose

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