Open AccessFermentative characteristics of rye sourdough containing Omija extracts
Author(s) -
Jong-Beom Byun,
Jin-Sil Lee
Publication year - 2017
Publication title -
korean journal of food science and technology
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
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