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양파 첨가 형태를 달리한 두유의 이화학적 및 기능적 특성 비교
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권유경; 김철재
Article
Issue Date
2015
Citation
한국식생활문화학회지, v.30, no.1, pp 86 - 96
Publisher
한국식생활문화학회
Lactobacillus bulgaricus 와 Streptococcus thermophilus 의 단독 또는 혼합배양한 메밀싹 첨가 요구르트의 발효 특성
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강하니; 김철재
Article
Issue Date
2010
Citation
한국식생활문화학회지, v.25, no.1, pp 76 - 81
Publisher
한국식생활문화학회
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강하니
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antioxidation
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buckwheat sprouts
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flavonoids
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Lactobacillus bulgaricus
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onions
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rutin
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Soymilk
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Streptococcus thermophilus
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yoghurt
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