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KMID : 0380620060380010088
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 1 p.88 ~ p.92
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Microbiology/Fermentation/Biotechnology : Characteristics and Preparation of Jeung-Pyun (Korean Fermented Rice Cake) According to Monascus rubber DSJ-20 as Leavening Agent
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모은경/Mo EK
제갈성아/임득균/이미라/성창근/Jegal SA/Im DK/Lee ML/Sung CK
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Abstract
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KEYWORD
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Jeung-pyun, Monascus rubber DSJ-20, physicochemical, texture, sensory evaluation
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FullTexts / Linksout information
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Listed journal information
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