大豆和燕麦增强营养的功能性高级混合豆浆的研究

{"title":"大豆和燕麦增强营养的功能性高级混合豆浆的研究","authors":"Jeong-Yeon Kim, K. Shin, Kwang-Jin Choi, C. Kang, Won-Cheon Choi, I. Choi","doi":"10.9799/KSFAN.2020.33.2.194","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"31 1","pages":"194-203"},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A Study on Functional Senior Blended Soymilk with Enhanced Nutrition Using Soybeans and Oats\",\"authors\":\"Jeong-Yeon Kim, K. Shin, Kwang-Jin Choi, C. Kang, Won-Cheon Choi, I. Choi\",\"doi\":\"10.9799/KSFAN.2020.33.2.194\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":22731,\"journal\":{\"name\":\"The Korean Journal of Food And Nutrition\",\"volume\":\"31 1\",\"pages\":\"194-203\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Korean Journal of Food And Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9799/KSFAN.2020.33.2.194\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Korean Journal of Food And Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9799/KSFAN.2020.33.2.194","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}