List of Articles
Journal of Milk Science and Biotechnology. Vol. 37, No. 4, 2019
REVIEW
Application of Dairy Food Processing Technology Supplemented with Enriched-nutrients for the Elderly: II. The Applicable Technology of Carefoods for the Elderly
고령자를 위한 영양강화 유제품 개발 II. 고령자 영양강화 적용 기술 현황
고령자를 위한 영양강화 유제품 개발 II. 고령자 영양강화 적용 기술 현황
J. Milk Sci. Biotechnol. 2019;37(4):213-222.
https://doi.org/10.22424/jmsb.2019.37.4.213
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https://doi.org/10.22424/jmsb.2019.37.4.213
ARTICLE
Physiological Characteristics and Anti-diabetic Effect of Lactobacillus plantarum KI69
Lactobacillus plantarum KI69의 생리적 특성 및 항당뇨 효과
J. Milk Sci. Biotechnol. 2019;37(4):223-236.
https://doi.org/10.22424/jmsb.2019.37.4.223
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https://doi.org/10.22424/jmsb.2019.37.4.223
Quality Characteristics of Yogurt Supplemented with Angelica gigas Nakai Leaf Extract
참당귀잎 추출물을 첨가한 요구르트의 품질 특성
참당귀잎 추출물을 첨가한 요구르트의 품질 특성
J. Milk Sci. Biotechnol. 2019;37(4):237-246.
https://doi.org/10.22424/jmsb.2019.37.4.237
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https://doi.org/10.22424/jmsb.2019.37.4.237
Sensory Profiles of Dairy Products Supplemented with Hibiscus sabdariffa Linnaeus (Roselle) Powder: A Preliminary Study
J. Milk Sci. Biotechnol. 2019;37(4):247-255.
https://doi.org/10.22424/jmsb.2019.37.4.247
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https://doi.org/10.22424/jmsb.2019.37.4.247