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Publications by Jai-Sung Lee

A Study on the Quality Properties of Yogurt Containing Makgeolli (Korea Rice-Wine)

Journal of Milk Science and Biotechnology

English

Related publications

Characteristics and in Vitro Anti-Diabetic Properties of the Korean Rice Wine, Makgeolli Fermented With Laminaria Japonica

Preventive Nutrition and Food Science

English

Quality Characteristic and Antioxidant Activity of Yogurt Containing Olive Leaf Hot Water Extract

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

On Some Properties of the Pellets Containing Lime. (Study of the Pellets Containing Lime-Ii)

Tetsu-To-Hagane/Journal of the Iron and Steel Institute of Japan

Condensed Matter Physics

Theoretical Chemistry

Materials Chemistry

English

Stabilizing the Quality of Wine

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Effect of Dispersion Air Bubbles in Yogurt on Dielectric Properties

Japan Journal of Food Engineering

Manufacturing Engineering

English

Quality Characteristics of Puffed Rice Muffin SAFETY From Gluten in Republic of KOREA

English

Factors Affecting Quality of Goat's Milk Yogurt

Advances in Social Sciences Research Journal

English

Thermaculture on ‘Cabernet Sauvignon’ Vineyard Increases Wine Pigments and Wine Sensory Quality

Ciência e Técnica Vitivinícola

English

Probiotic Frozen Yogurt Containing High Protein and Calcium

Kansas Agricultural Experiment Station Research Reports

English