Proceedings of the Korean Society of Food and Cookery Science Conference (한국식품조리과학회:학술대회논문집)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Effects of Fermentation Times and Fructose Concentration on the Fermentation Characteristics and Quality of Soy Kefir

  • Ha, Jin (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Sook-Young (Department of Food and Nutrition, Chung-Ang University)
  • Published : 2004.10.01
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