Quality and Sensory Properties of Domestic Soy Yogurt Incorporating Insoluble Components

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Jae-Geun Koo(Department of Food Science and Biotechnology, Kunsan National University)
Kwonsam Park(Department of Food Science and Biotechnology, Kunsan National University)
Yongtae Kim(Department of Food Science and Biotechnology, Kunsan National University)
Nayoung Lee(Department of Food Science and Biotechnology, Kunsan National University)
Jung-Kil Seo(Department of Food Science and Biotechnology, Kunsan National University)
Seung-Yong Lim(Department of Food Science and Biotechnology, Kunsan National University)

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