COMPARISON OF MILK-BASED AND SOYMILK-BASED YOGURT

被引：58

作者：

LEE, SY ^{[1
]}

MORR, CV ^{[1
]}

SEO, A ^{[1
]}

机构：

[1] CLEMSON UNIV, DEPT FOOD SCI, CLEMSON, SC 29634 USA

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06803.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

[No abstract available]

引用

页码：532 / 536

页数：5

共 14 条

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[Anonymous], 1984, OFFICIAL METHODS ANA

[3]

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MORR, CV .

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[8] GROWTH OF LACTIC-ACID BACTERIA IN SOY MILKS [J].

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[9]

MOORE S, 1963, J BIOL CHEM, V238, P235

[10]

MOORE S, 1963, METHODS ENZYMOLOGY, V6

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