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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.22 no.2, 2015년, pp.225 - 231
이대훈 (대구가톨릭대학교 식품공학전공) , 박혜미 (대구가톨릭대학교 식품공학전공) , 홍주헌 (대구가톨릭대학교 식품공학전공)
This study was conducted to examine the physicochemical properties and micro-encapsulation process of rice fermented with Bacillus subtilis CBD2. The viable bacterial cell, pH, and amylase activity of the rice liquid culture were 7.61 log CFU/mL, pH 5.08 and 159.43 units/mL, respectively. The micro-...
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