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Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle
Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.392-400
DOI:https://doi.org/10.7318/KJFC/2013.28.4.392
Open abstract
Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle
Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.392-400
DOI:https://doi.org/10.7318/KJFC/2013.28.4.392
Open abstract