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