Changes in Quality Properties of Fermented Waxy Rice Paste of Yakchobugak as Affected by Lactic Acid Bacteria and Waxy Rice Powder (유산균 종류와 찹쌀가루의 호화온도 및 발효시간에 따른 약초부각 발효풀의 품질특성 변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.38 no.2
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- pp.201-210
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- 2009