Changes in Sugar Level, Acidity, Viscosity, and Color of Lactic Acid Bacteria- Fermented Waxy Rice Paste Containing Colored Agro-food Products |
Ko, Young-Ran
(Korea Fermented Food Research Institute)
Shon, Mi-Yae (Korea Fermented Food Research Institute) Chung, Kyung-Sook (Bandui Agricultural Union Corporation) Wang, Su-Bin (Department of Food and Nutrition, Sunchon National University) Kang, Seong-Koo (Korea Fermented Food Research Institute) Park, Seok-Kyu (Korea Fermented Food Research Institute) |
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