Open AccessSubstitution effects of enzymatically saccharified Korean rice wine lees powder on skim milk in yogurt fermentation
Author(s) -
ManJin In
Publication year - 2019
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.2019.041
Subject(s) - lees , chemistry , food science , wine , fermentation , skimmed milk
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