Preparation and characteristics of yogurt added with Korean rice wine lees powder
Author:
Funder
Chungwoon University
Publisher
Korean Society for Applied Biological Chemistry
Subject
Organic Chemistry,Bioengineering
Link
http://pdf.medrang.co.kr/JABC/2016/059/JABC059-04-12.pdf
Reference32 articles.
1. Scientific and technical aspects of yogurt fortification: A review
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1. Removal of Acid Orange 7 dye using Makgeolli lees with ultrasonic assistance;Bulletin of the Korean Chemical Society;2024-08-29
2. Production of Functional Vinegar Enriched with γ-Aminobutyric Acid through Serial Co-Fermentation of Lactic Acid and Acetic Acid Bacteria Using Rice Wine Lees;Applied Microbiology;2024-08-08
3. Effects of sediment and temperature on the long-term aging process of rice wine: Microbial and metabolic insights;Food Research International;2023-12
4. 섬애약쑥 첨가 요구르트의 이화학적 특성 및 항산화 활성;Korean Journal of Food and Cookery Science;2023-04-30
5. Substitution effects of enzymatically saccharified Korean rice wine lees powder on skim milk in yogurt fermentation;Journal of Applied Biological Chemistry;2019-09-30
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