Department of Biological Engineering, Seokyeong University, 16-1 Jungneung-dong, Sungbuk-gu, Seoul 136-704, Korea
Department of Biological Engineering, Seokyeong University, 16-1 Jungneung-dong, Sungbuk-gu, Seoul 136-704, Korea
Copyright © 2012 Bo Young Jeon, Doo Hyun Park et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
B. Jeon and D. Park, "Effect of Rice (
Oryza sativa L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste),"
Food and Nutrition Sciences, Vol. 3 No. 8, 2012, pp. 1167-1175. doi:
10.4236/fns.2012.38154.