Probiotic fermentation of soybeans and use of fermented soy in cookies

Xin Chen, Zhenjia Chen, Perry K. W. Ng, Yan Liu

Open source

DOI: 10.1002/jsfa.70409
Published: 2025-12-24
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.70409,
  title = {Probiotic fermentation of soybeans and use of fermented soy in cookies},
  author = {Xin Chen and Zhenjia Chen and Perry K. W. Ng and Yan Liu},
  year = {2025},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.70409},
  url = {https://doi.org/10.1002/jsfa.70409}
}

RIS

TY  - JOUR
TI  - Probiotic fermentation of soybeans and use of fermented soy in cookies
AU  - Xin Chen
AU  - Zhenjia Chen
AU  - Perry K. W. Ng
AU  - Yan Liu
PY  - 2025
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.70409
UR  - https://doi.org/10.1002/jsfa.70409
ER  -

APA

Chen, X., Chen, Z., Ng, P. K. W., & Liu, Y. (2025). Probiotic fermentation of soybeans and use of fermented soy in cookies. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70409

Source records

crossref · retrieved 2026-09-25T07:30:18.075Z