Characteristics of Enzymatic Hydrolysates of Rice Bran and Rice Protein by Mixing Ratio and Hydrolysis Times (미강과 쌀 단백질의 비율과 분해 시간에 따른 효소분해물의 품질 특성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.45 no.10
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- pp.1460-1466
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- 2016