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NTIS 바로가기Food science and biotechnology, v.21 no.6, 2012년, pp.1785 - 1788
Kim, Keun-Sung (Department of Food Science and Technology, Chung-Ang University) , Kim, Byoung-Hoon (Department of Food Science and Technology, Chung-Ang University) , Kim, Min-Joo (Department of Food Science and Technology, Chung-Ang University) , Han, Jae-Kwang (Department of Food Science and Technology, Chung-Ang University) , Kum, Jun-Seok (Korea Food Research Institute) , Lee, Hyun-Yu (Korea Food Research Institute)
Among health conscious people, brown rice (BR) and germinated brown rice (GBR) are increasingly more popular for consumption in Korea because their nutritional values are greater than those of ordinary white rice (WR). The overall microbial counts for BR were higher than those for WR and those of GB...
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