한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제1권2호
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- Pages.43-49
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- 1988
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
전분분해효소와 유산균에 의한 보리의 유산발효
Lactic Fermentation of Steamed Barley with an Enzyme and a Lactobacillus
- Lee, Hyeong-Chun (Environment, Seoul Health Junior college) ;
- Gu, Yeong-Jo ;
- Sin, Dong-Hwa
- 발행 : 1988.12.01
초록
Fermented barley food was produced by the combining action of an enzyme and a lactobacillus. When Lactobacillus sp. L-5 and commercial liquefying amylase from Tae Pyeong Yang Chemical Co. were selected, inoculated on steamed barley and cultivated at 37
키워드