Physical and chemical properties of vegetable yogurts using soybean and mungbean

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Gyeongseon An(Department of Plant Science, Gangneung-Wonju National University)
Yeonghun Cho(Department of Plant Science, Gangneung-Wonju National University)
Chanwook Kim(Department of Plant Science, Gangneung-Wonju National University)
Jungmin Ha(Department of Plant Science, Gangneung-Wonju National University, Haeram Institute of Bakery Science, Gangneung-Wonju National University)

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