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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.38 no.11, 2009년, pp.1580 - 1586
김태수 (호서대학교 식품영양학과) , 최미경 (청운대학교 식품영양학과) , 김진숙 (농업과학기술원 농촌자원개발연구소) , 한재웅 (성균관대학교 바이오메카트로닉스전공) , 강명화 (호서대학교 식품영양학과)
This study is on the effect of oil seed by-products added to Chungkukjang. For this, we designed three cases: Chungkukjang was added in with defatted sesame flour before fermented (DSFBF), added with defatted sesame flour after fermented (DSFAF) and with no adding (control). In each case, the common...
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