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The Korean Journal of Food And Nutrition, 6(34), p. 604-611, 2021

DOI: 10.9799/ksfan.2021.34.6.604

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Effects of Oat Addition and Various Lactic Acid Bacteria on Quality Characteristics and Antioxidant Activity of Yogurt

Journal article published in 2021 by Mi Ja Lee, Hyun Young Kim, Ji Yeong Yang ORCID, Seung-Yeob Song, Woo Duck Seo
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
This paper was not found in any repository; the policy of its publisher is unknown or unclear.

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