Quality characteristics of soy yogurt produced using proteases and mixed microbial consortia.

Details

Language :

English

ISSN :

17382203

Volume :

58

Issue :

5

Database :

Supplemental Index

Journal :

Journal of the Korean Society for Applied Biological Chemistry

Publication Type :

Academic Journal

Accession number :

109115291

Full Text :

https://doi.org/10.1007/s13765-015-0105-z