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Optimization of pea protein and citrus fiber contents for plant based stirred soymilk yogurt using response surface methodology.
Shin, Jae-Sung; Kim, Beom-Hee; Kim, Hyun-Seok; Baik, Moo-Yeol.
Afiliação
  • Shin JS; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seoul, Republic of Korea.
  • Kim BH; Corporate Technology Office, Pulmuone Corp., Cheongju, 28220 Republic of Korea.
  • Kim HS; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seoul, Republic of Korea.
  • Baik MY; Major of Food Science and Biotechnology, Division of Bio-Convergence, Kyonggi University, Suwon, Republic of Korea.
Food Sci Biotechnol ; 31(13): 1691-1701, 2022 Dec.
Article em En | MEDLINE | ID: mdl-36313001
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article