Open AccessManufacturing and Functional Properties of Soymilk prepared with Korean and Chinese Soybeans
Author(s) -
Ki-Suk Jeon,
ShinIn Park
Publication year - 2015
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2015.21.3.006006006
Subject(s) - food science , business , chemistry