Effects of Exopolysaccharide on the Physical and Rheological Properties of Stirred-Type Yogurts During Storage

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Jihye An(Program in Food Science and Biotechnology, College of Agriculture and Life Sciences, Seoul National University)
Hyo Jin Kim(Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University & Institutes of Green Bio Science and Technology, Seoul National University)
Donghwa Chung(Food Technology Major, Graduate School of International Agricultural Technology, Seoul National University & Institutes of Green Bio Science and Technology, Seoul National University)

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