KMID : 0380619970290030533
|
|
Korean Journal of Food Science and Technology 1997 Volume.29 No. 3 p.533 ~ p.538
|
|
Effects of Lactose and Yeast on the Growth of Lactic Acid Bacteria and Sensory Characteristics during the Fermentation of Soy Yogurts
|
|
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|