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1
Optimization of the Production of Fibrinolytic Enzyme from Bacillus firmus NA-1 in Fermented Soybeans
Optimization of the Production of Fibrinolytic Enzyme from Bacillus firmus NA-1 in Fermented Soybeans
Ji Hyun Seo, Sam-Pin Lee, | Korean Socity of Food Science&Nutrition | 2004 ,
2
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Soo Myung Oh, Chan-Shick Kim, Sam Pin Lee, | Korean Socity of Food Science&Nutrition | 2004 ,
3
산업용 단백분해효소로 처리한 분리대두단백과 혼합균주의 종류가 frozen soy yogurt의 품질특성에 미치는 영향
산업용 단백분해효소로 처리한 분리대두단백과 혼합균주의 종류가 frozen soy yogurt의 품질특성에 미치는 영향
이숙영, 박미정, | 한국조리과학회 | 2004 ,
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