Open AccessOptimization of Curd Yogurt Production Using Saccharified Rice Solution by Response Surface Methodology
Author(s) -
Ok-Sun Kim,
Jung-Min Sung
Publication year - 2015
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2015.31.4.485
Subject(s) - food science , skimmed milk , pectin , chemistry , sweetness , oligosaccharide , taste , biochemistry
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