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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.15 no.1, 2008년, pp.99 - 104
우승미 (계명대학교 식품가공학과 및 (주) 계명푸덱스) , 장세영 (계명대학교 식품가공학과 및 (주) 계명푸덱스) , 박난영 ((주)계명푸덱스) , 김태영 (농촌진흥청 농업과학기술원 농촌자원개발연구소) , 여수환 (농촌진흥청 농업과학기술원 농촌자원개발연구소) , 김상범 (농촌진흥청 농업과학기술원 농촌자원개발연구소) , 정용진 (계명대학교 식품가공학과 및 (주) 계명푸덱스)
To utilize non-heat treated alcoholic by-products of brown rice (Goami) as food sources, the quality characteristics changes according to the treatment conditions of cellulase were evaluated. Results showed that the increase of hydrolysis temperature correspondingly increased the soluble solids and ...
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