Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Okazaki Kiyo and Komatsu Hirona,Preparation of yogurt made from plant milk by lactic acid bacteria isolated from Awa-bancha (Japanese fermented tea),Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2021,32,0,133,https://cir.nii.ac.jp/crid/1390570777738183808,https://doi.org/10.11402/ajscs.32.0_133