KMID : 0380620030350061162
|
|
Korean Journal of Food Science and Technology 2003 Volume.35 No. 6 p.1162 ~ p.1168
|
|
Quality Characteristics of Chocolate Blended with Bifidobacterium-fermented Isoflavone Powder
|
|
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|