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Publications by Gur-Yoo Ki

Fermentation and Quality Characteristics During the Storage of Greek-Style Yogurt Supplemented With Stevia Leaf Extract

Journal of Milk Science and Biotechnology

English

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Effect of Mixed Natural Extract Treatment on Quality Characteristics of Fresh-Cut Lettuce During Storage

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Development and Evalutation of Yogurt Supplemented With Lentil Flour

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Research on the Storage Characteristics of Ginseng Ultrafine Powder Yogurt

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Chemical Properties and Characteristics of Cow Milk Yogurt With Different Additional Fruit and Storage Time

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Effects of Applying Lactobacillus Helveticus H9 as Adjunct Starter Culture in Yogurt Fermentation and Storage

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Chemical Composition and Quality Characteristics of Wheat Bread Supplemented With Leafy Vegetable Powders

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Bioconversion of Γ-Aminobutyric Acid and Isoflavone Contents During the Fermentation of High-Protein Soy Powder Yogurt With Lactobacillus Brevis

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