Production and physicochemical properties of black bean yogurt made with lactic acid bacteria isolated from vinegar and kimchi (식초와 김치 유래 젖산균으로 제조한 서리태 발효우유 제조 및 물리화학적 품질 특성 연구)
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- Korean Journal of Food Science and Technology
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- v.50 no.1
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- pp.76-82
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- 2018