Open access
Sep 2026
Soybean variety influences the quality and functionality of soymilk fermented by Lactobacillus acidophilus 1132
Fermented soymilk is a widely consumed plant-based beverage, and fermentation enhances its nutritional and functional properties. However, the influence of soybean seed characteristics on the quality and functionality of fermented soymilk remains insufficiently understood. Therefore, this study investigated the effec...
M. Hasan, Dilshad Ahmad, Veda Krishnan et al.
· Frontiers in Food Science an... · 0 citations