Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

Chan Won Seo;Nam Su Oh;

doi:10.5851/kosfa.2023.e30

Food Science of Animal Resources (한국축산식품학회지)

Volume 43 Issue 4
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Pages.721-721
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2023
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2636-0772(pISSN)
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2636-0780(eISSN)

Korean Society for Food Science of Animal Resources (한국축산식품학회)

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Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

Chan Won Seo (R&D Center, Seoul Dairy Cooperative) ;
Nam Su Oh (Department of Food and Biotechnology, Korea University)

Published : 2023.07.01

https://doi.org/10.5851/kosfa.2023.e30 Citation PDF

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Abstract

Keywords

Acknowledgement

This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High Value 365 added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (321036-5) and Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF368 2022M3A9I5018286).

References

Seo CW, Oh NS. Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate. Food Sci Anim Resour 43:540-551.