The fermentation characteristics of soy yogurt with...

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Food Science and Biotechnology 2019 / 2

The fermentation characteristics of soy yogurt with different content of d-allulose and sucrose fermented by lactic acid bacteria from Kimchi

Kim, Hee Jin, Han, Myung Joo
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Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-019-00560-5
Date:
February, 2019
File:
PDF, 758 KB
english, 2019
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