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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.1, 2022년, pp.103 - 108
조승화 ((재)발효미생물산업진흥원) , 임은정 ((재)발효미생물산업진흥원) , 강현진 ((재)발효미생물산업진흥원) , 박슬기 ((재)발효미생물산업진흥원) , 정도연 ((재)발효미생물산업진흥원)
This study investigated the strains and fermentation characteristics of used to ferment a mixture of rice and soybeans to manufacture low-salt doenjang for flavoring. The soybean and rice mixture was fermented using three selected strains of Aapergillus oryzae and Bacillus sp. The changes in quality...
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