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KMID : 1025520040460040677
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Journal of Animal Science and Technology
2004 Volume.46 No. 4 p.677 ~ p.686
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Fermentation Properties of Rice Added Yogurt Made with Various Lactic Acid Bacteria
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Bae Hyoung-Churl
Paik Seung-Hee
Nam Myoung-Soo
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Abstract
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KEYWORD
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Rice powder, Lactic acid bacteria, Viable cell counts, Viscosity, Organic acid, Sensory evaluation
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