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| 1 |
Optimization of Skim Milk Fermentation Conditions by Response Surface Methodology to Improve ACE Inhibitory Activity Using Lactiplantibacillus plantarum K79
Park, Yu-Kyoung;Hong, Sang-Pil;Lim, Sang-Dong;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.3, pp.93-102,
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| 2 |
Application of Lactic Acid Bacteria to Inhibit Fungal Contamination of Cured Cheeses
Kim, Jong-Hui;Lee, Eun-Seon;Kim, Bu-Min;Ham, Jun-Sang;Oh, Mi-Hwa;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.3, pp.103-109,
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| 3 |
Organoleptic Quality Assessment of Dairy and Nondairy Products Supplemented with Ginger Oil: A Preliminary Study
Kim, Tae-Jin;Seo, Kun-Ho;Chon, Jung-Whan;Youn, Hye-Young;Jeong, Dongkwan;Song, Kwang-Young;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.3, pp.110-121,
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| 4 |
Sensory Evaluation Assessment of Almond Milk, Oat Milk, Soy Milk (Nondairy Products) and Kefir, Yogurt, Cow Milk (Dairy Products) Containing Radish Oil: A Preliminary Study
Kim, Tae-Jin;Seo, Kun-Ho;Chon, Jung-Whan;Kim, Hyeon-Jin;Jeong, Hajeong;Song, Kwang-Young;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.3, pp.122-133,
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| 5 |
Improvements in the Physical Properties of Agglomerated Milk Protein Isolate/Skim Milk Powder Mixtures Via Fluidized Bed Agglomeration
Seo, Chan Won;
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Korean Society of Dairy Science and Biotechnology
, v.40, no.3, pp.134-142,
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