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Original Research
Published 1 September 2026
Soybean variety influences the quality and functionality of soymilk fermented by Lactobacillus acidophilus 1132
Muzaffar Hasan · Dilshad Ahmad · Veda Krishnan · Archana Sachdev · Anil Dahuja
Frontiers in Food Science and Technology
doi 10.3389/frfst.2026.1927350