pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Takju during Fermentation |
Kim, Ji-Young
(Department of Food Science & Technology, Seoul National University of Technology)
Sung, Ki-Wook (Seoul Takju Manufactory Corporation) Bae, Hyun-Wung (Department of Mathematics, Korea Military Academy) Yi, Young-Hyoun (Department of Food Science & Technology, Seoul National University of Technology) |
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