✦ LIBER ✦
Physicochemical and sensory characteristics of soy yogurt fermented withBifidobacterium breveK-110,Streptococcus thermophilus3781, orLactobacillus acidophilusQ509011
✍ Scribed by Seo Young Chang; Dong-Hyun Kim; Myung Joo Han
- Book ID
- 106266482
- Publisher
- The Korean Society of Food Science and Technology
- Year
- 2010
- Tongue
- English
- Weight
- 665 KB
- Volume
- 19
- Category
- Article
- ISSN
- 1226-7708
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