Quality characteristics of a milk alternative made from brewer’s spent yeast (Saccharomyces cerevisiae)

Research output: Contribution to journal › Journal article › peer-review

Original language	Korean
Journal	Journal of the Korean Society of Food Science and Nutrition
State	Published - 2024.05.31

Cite this

@article{c06811190042467ab3e4f946887230d0,

title = "Quality characteristics of a milk alternative made from brewer{\textquoteright}s spent yeast (Saccharomyces cerevisiae)",

author = "Yong-Suk Kim",

year = "2024",

month = may,

day = "31",

language = "Korean",

journal = "Journal of the Korean Society of Food Science and Nutrition",

issn = "1226-3311",

}