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KMID : 0380620040360040609
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 4 p.609 ~ p.615
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Microbiology/Fermentation/Biotechnology : Fermentation Characteristics of Takju Prepared with Old Rice
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박진호/Park JH
배상면/육철/김재식/Bae SM/Yook C/Kim JS
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Abstract
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KEYWORD
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Takju, rice, old rice, fermentation, amylograph
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Listed journal information
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