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Improvement of Rheological Properties of Soy-based Spread-type Cheese by Alternation of Organic Acid CoagulantsImprovement of Rheological Properties of Soy-based Spread-type Cheese by Alternation of Organic Acid Coagulants
- Alternative Title
- Improvement of Rheological Properties of Soy-based Spread-type Cheese by Alternation of Organic Acid Coagulants
- Authors
- Kim Young Wan
- Issue Date
- 28-10월-2021
- Publisher
- 한국식품영양과학회
- Citation
- 2021 KFN international Syposium and Anuual Meeting
- Conference Name
- 2021 KFN international Syposium and Anuual Meeting
- Place
- KO
- Conference Date
- 2021-10-27
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Collections - Graduate School > Department of Food and Biotechnology > 2. Conference Papers
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