Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce |
Lee, Yeon Jeong
(Department of Food and Nutrition, Kyung Hee University)
Kim, Na Young (Department of Hotel Culinary Art, Songho College) Kim, Up Sik (Department of Hotel Culinary Art, Yeonsung University) Han, Myung Joo (Department of Food and Nutrition, Kyung Hee University) |
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