Development and Consumer Preference of Plant-Based Yogurts Utilizing Rice Nuruk and Allulose: Influence of Soybean Variety and Sweetener Concentration - koreascholar

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Development and Consumer Preference of Plant-Based Yogurts Utilizing Rice Nuruk and Allulose: Influence of Soybean Variety and Sweetener Concentration

Yelim Nam, Mi Sook Cho

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/448775

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한국식생활문화학회학술대회 논문집

사)한국식생활문화학회 제80차 추계학술대회 (2025.11)
pp.241-242

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Yelim Nam(Department of Nutritional Sciences and Food Management, Ewha Womans University)
Mi Sook Cho(Department of Nutritional Sciences and Food Management, Ewha Womans University) Corresponding author

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