Physicochemical, Microbial, Rheological, and Sensory Properties of Yogurt Added with Yuza Pectin Extract-Reference-Cited by-同舟云学术

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Physicochemical, Microbial, Rheological, and Sensory Properties of Yogurt Added with Yuza Pectin Extract

Published:2016-04-30 Issue:4 Volume:45 Page:562-568
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Yoon Mi-Ra,Seo Jeong-Yun,Ryu Ga-Eun,Kim Yeon-Ho,Seo Moon-Cho,Chang Yoon Hyuk

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201614137728543.pdf

Reference21 articles.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Anti-obesity effects of yuja (Citrus junos Sieb ex Tanaka) pomace extract fermented with lactic acid bacteria on the hepatocytes and epididymal fat tissue of rats;Applied Microscopy;2023-08-09

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