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홈 > 한국축산식품학회 > Food Science of Animal Resources
논문 표지

Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk

원문보기 원문저장 인용정보복사 구매 4,120원

국문 초록

* 현재 컨텐츠 정보를 준비 중에 있습니다.

영문 초록

The objective of this research was to investigate the effects microbial transglutaminase (m-
TGs) on the physicochemical, microbial and sensory properties of kefir produced by using
mix cow and soym...

[더보기]

목차

Introduction
Materials and Methods
Results and Discussion
Conclusions
Acknowledgements

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Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow’s and Soymilk