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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.25 no.4, 2005년, pp.483 - 493
This experiment was carried out to examine the fermentation properties of yogurt prepared with bovine milk and soybean milk at the mixed ratios of 3:1, 2:1, 1:1, 1:2 and 1:3. The effect of bovine milk and soybean milk on promoting the fermentation was higher un pH was
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