Reduction of alpha-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: in vitro and in vivo evaluation of fermented soyamilk von LeBlanc, J.G, Garro, M.S, Silvestroni, A, Connes, C, Piard, J.C, Sesma,F, Savoy de Giori, G

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novel functional soy-based food fermented by lactic acid bacteria: effect of heat treatment von LeBlanc, J.G, Garro, M.S, Savoy de Giori, G, Font de Valdez, G

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Effect of pH on Lactobacillus fermentum growth, raffinose removal, ?-galactosidase activity and fermentation products von LeBlanc, J.G., Garro, M.S., Savoy de Giori, G.

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Effect of pH on Lactobacillus fermentum growth, raffinose removal, alpha-galactosidase activity and fermentation products von LeBlanc, J.G, Garro, M.S, Savoy de Giori, G

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Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk von Garro, Marisa S., de Valdez, Graciela F., de Giori, Graciela S.

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Influence of carbohydrates on the alpha-galactosidase activity of Lactobacillus fermentum von Garro, M.S. (CERELA, Tucuman, Argentina.), Valdez, G.F. de, Oliver, G, Giori, G.S. de

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