Open AccessFermentative characteristics of rye sourdough containing Omija extracts
Author(s) -
변종범,
이진실
Publication year - 2017
Publication title -
han-guk sikpum gwahakoeji/han'gug sigpum gwahag hoeji/han-guk sikpum gwahak hoeji
Language(s) - Uncategorized
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 19
eISSN - 2092-2094
pISSN - 0367-6293
DOI - 10.9721/kjfst.2017.49.2.168
Subject(s) - food science , chemistry