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Author: Inhyu Bae
1 Articles are founded.
A Study on the Quality Properties of Yogurt containing Makgeolli (Korea Rice-Wine)
쌀막걸리를 첨가한 요구르트의 품질특성에 관한 연구
쌀막걸리를 첨가한 요구르트의 품질특성에 관한 연구
Jai-Sung Lee 
, Inhyu Bae
, Inhyu Bae
J Milk Sci Biotechnol 2017;35(2):135-142.
https://doi.org/10.22424/jmsb.2017.35.2.135
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https://doi.org/10.22424/jmsb.2017.35.2.135
