Open AccessPreparation and characteristics of yogurt added with enzymatically saccharified Korean rice wine lees powder
Author(s) -
Dong Chung Kim,
Sun Im Won,
ManJin In
Publication year - 2018
Publication title -
journal of applied biological chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.229
H-Index - 18
eISSN - 2234-7941
pISSN - 1976-0442
DOI - 10.3839/jabc.2018.044
Subject(s) - titratable acid , food science , chemistry , lactic acid , lees , fermentation , streptococcus thermophilus , lactobacillus acidophilus , wine , lactobacillus , malolactic fermentation , wine fault , fermentation starter , bacteria , probiotic , genetics , biology
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