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KMID : 1025520040460040667
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Journal of Animal Science and Technology
2004 Volume.46 No. 4 p.667 ~ p.676
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Fermentation Properties of Yogurt Added with Rice
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Paik Seung-Hee
Bae Hyoung-Churl
Nam Myoung-Soo
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Abstract
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KEYWORD
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Rice powder, Skim milk powder, Lactic acid bacteria, Viable cell counts, iscosity, Organic acid, Sensory evaluation
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