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The current study was conducted to compare the protein bioaccessibility of soymilk and two soymilk curds generated by fermentation with Lactobacillus plantarum B1-6 and Lactobacillus plantarum 70810. Soluble protein content, degree of hydrolysis, and electrophoretic patterns were monitored during in vitro gastrointestinal digestion of the soymilk and curds. Soluble protein content of digested soymilk...
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