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Author: Eun Ju Kim

1 Articles are founded.

Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성
Korean J Food Preserv 2015;22(4):545-552.
https://doi.org/10.11002/kjfp.2015.22.4.545
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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