Development of Stable Low Fat Yogurt and Non Fat Yogurt Using Basil Seed Gum as a Fat Substitute during Storage

논문 상세보기

모든 회원에게 무료로 제공됩니다.

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Si yeon Kim(Department of Integrated Biomedical and Life Scineces, Korea University)
Hyeonbin O(Department of Integrated Biomedical and Life Scineces, Korea University)
Phyrim Lee(Department of Integrated Biomedical and Life Scineces, Korea University)
Young-Soon Kim(Department of Integrated Biomedical and Life Scineces, Korea University/Department of Food & Nutrition, Korea University)

같은 권호 다른 논문