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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.5, 2021년, pp.640 - 647
이대형 (경기도농업기술원 작물연구과) , 서재순 (경기도농업기술원 작물연구과) , 신복음 (경기도농업기술원 작물연구과) , 이용선 (경기도농업기술원 작물연구과) , 조창휘 (경기도농업기술원 작물연구과)
In this study, we analyzed three rice pre-treatment methods for the preparation of mit-sool (first mashing), with godubap (steamed rice), beombeok (undercooked porridge), and juk (porridge). The results can provide basic data for the development of takju with improved quality. In terms of the base a...
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