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Volumn 62, Issue 3, 1997, Pages 457-461

Fermentation and properties of calcium-fortified soy milk yogurt

Author keywords

Calcium fortification; Gel strength; Lactogluconate; Microstructure; Soymilk yogurt

Indexed keywords

GLYCINE MAX; ZEA MAYS;

EID: 0030909291     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb04406.x     Document Type: Article
Times cited : (31)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.