Characteristics of Rice Sourdough for Jeungpyun Prepared by Mixed Culture of Saccharomyces cerevisiae and Leuconostoc mesenteroides Strains (Saccharomyces cerevisiae와 Leuconostoc mesenteroides 균주의 혼합배양으로 제조한 증편용 Rice Sourdough의 특성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.37 no.5
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- pp.660-665
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- 2008