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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.2, 2022년, pp.106 - 115
엄현주 (충청북도농업기술원) , 권누리 (충청북도농업기술원) , 강혜정 (충청북도농업기술원) , 박혜진 (충청북도농업기술원) , 김소영 (국립농업과학원 농식품자원부) , 김주형 (충청북도농업기술원)
The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramat...
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