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Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske)
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| Published in: | Journal of Agriculture, Food and Environment |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1868553055271649281 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Journal of Agriculture, Food and Environment |
| description | |
| discipline_display | Engineering and Technology |
| discipline_facet | Engineering and Technology |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:73189 |
| institution | FRELIP |
| journal_source_facet | Journal of Agriculture, Food and Environment |
| last_indexed | 2026-06-20T21:30:51.459Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) Engineering and Technology General Engineering and Technology |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Engineering and Technology General Engineering and Technology |
| subject_facet | Engineering and Technology General Engineering and Technology |
| title | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_alt | La fermentación de leche de soja con cultivo iniciador mejora las propiedades fisicoquímicas, proximales y sensoriales de la cuajada de soja nigeriana (Beske) La fermentation du lait de soja avec une culture starter améliore les propriétés physicochimiques, proximales et sensorielles du caillé de soja nigérian (Beske) A fermentação de leite de soja com cultura starter melhora as propriedades físico-químicas, proximais e sensoriais da coalhada de soja nigeriana (Beske) |
| title_auth | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_es_txt | La fermentación de leche de soja con cultivo iniciador mejora las propiedades fisicoquímicas, proximales y sensoriales de la cuajada de soja nigeriana (Beske) |
| title_fr_txt | La fermentation du lait de soja avec une culture starter améliore les propriétés physicochimiques, proximales et sensorielles du caillé de soja nigérian (Beske) |
| title_full | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_fullStr | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_full_unstemmed | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_pt_txt | A fermentação de leite de soja com cultura starter melhora as propriedades físico-químicas, proximais e sensoriais da coalhada de soja nigeriana (Beske) |
| title_short | Fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of Nigerian soy curd (Beske) |
| title_sort | fermenting soymilk with starter culture improves the physiochemical, proximate, and sensory properties of nigerian soy curd (beske) |
| topic | Engineering and Technology General Engineering and Technology |
| url | https://journal.safebd.org/index.php/jafe/article/view/496 |