The Quality Characteristics of Soy Yogurt with Different Content of Allulose and Sucrose fermented by Lactic Acid Bacteria from Kimchi - koreascholar

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The Quality Characteristics of Soy Yogurt with Different Content of Allulose and Sucrose fermented by Lactic Acid Bacteria from Kimchi

Hee-jin Kim, Myung-joo Han

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373000

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한국식생활문화학회학술대회 논문집

2018 춘계연합학술대회 -㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2018.06)
p.174

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Hee-jin Kim(Department of Food Nutrition, Kyung Hee University)
Myung-joo Han(Department of Food Nutrition, Kyung Hee University)

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