Optimization of fermented tofu with high isoflavone content through variation of inoculum percentages and ratios of lactobacillus plantarum, lactobacillus acidophilus, and leuconostoc mesenteroides
พ.ศ. 2557
Studying of the viability of selected probiotics in soy milk to develop a functional beverage product
พ.ศ. 2558
Single and mixed lactic acid bacteria culture fermentation in red bean milk for development of a functional beverage