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NTIS 바로가기한국응용생명화학회지 = Journal of the Korean Society for Applied Biological Chemistry, v.49 no.2, 2006년, pp.97 - 102
이명구 (건국대학교 응용생물 화학과) , 강상모 (건국대학교 미생물공학과) , 이시경 (건국대학교 응용생물 화학과)
This study was carried out to investigate the components of organic acids and flavour in flour ferment composed of water, flour, seed mash, yeast and lactic acid bacteria. The pH and TTA in the control (flour ferment without seed mash and lactic bacteria) were 5.6 and 2.5, respectively at 6 hrs afte...
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