Characteristics of Sourdough Bread Prepared using Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus as a Combination Starter (Bifidobacterium longum-Enterococcus faecium-Lactobacillus acidophilus를 스타터로 사용하여 만든 sourdough bread 제조 및 품질특성)
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- Food Science and Preservation
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- v.18 no.1
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- pp.91-97
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- 2011