 |
|
Fermentation for Liquid-type Yogurt with Lactobacillus casei 911LC
I. H. Ko (Ko IH), M. K. Wang (Wang MK), B. J. Jeon (Jeon BJ), H. S. Kwak (Kwak HS)
Asian-Australas J Anim Sci. 2005;18(1):102-106. Published online 2005 Apr 19 DOI: https://doi.org/10.5713/ajas.2005.102
|
|
Citations to this article as recorded by
 Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
Young-Hee Cho, Il-Seung Shin, Sung-Moon Hong, Cheol-Hyun Kim
Korean Journal for Food Science of Animal Resources.2015; 35(2): 189. CrossRef Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use
Seung-Chun Baick, Cheol-Hyun Kim
Korean Journal for Food Science of Animal Resources.2015; 35(3): 339. CrossRef
|