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Development of Stable Low Fat Yogurt and Non Fat Yogurt Using Basil Seed Gum as a Fat Substitute During Storage
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kim Young Soon | - |
| dc.date.accessioned | 2021-08-27T16:43:41Z | - |
| dc.date.available | 2021-08-27T16:43:41Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2019-05-31 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/12271 | - |
| dc.publisher | (사)동아시아식생활학회,(사)한국식생활문화학회,(사)한국식품조리과학회 | - |
| dc.title | Development of Stable Low Fat Yogurt and Non Fat Yogurt Using Basil Seed Gum as a Fat Substitute During Storage | - |
| dc.title.alternative | Development of Stable Low Fat Yogurt and Non Fat Yogurt Using Basil Seed Gum as a Fat Substitute During Storage | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Kim Young Soon | - |
| dc.identifier.bibliographicCitation | 2019년 춘계연합학술대회, pp.229 | - |
| dc.relation.isPartOf | 2019년 춘계연합학술대회 | - |
| dc.relation.isPartOf | (사)동아시아식생활학회,(사)한국식생활문화학회,(사)한국식품조리과학회 | - |
| dc.citation.title | 2019년 춘계연합학술대회 | - |
| dc.citation.startPage | 229 | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferenceDate | 2019-05-31 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
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