Quality characteristics of fermented cheese analogs produced using roasted soy flour and different fermentation times with rice straw
Crossref DOI link: https://doi.org/10.1007/s13765-015-0123-x
Published Online: 2015-10-21
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Sook-Young
Cho, Dae-Yoon
Lee, Min-Kyoung
Text and Data Mining valid from 2015-10-21