Food and Nutrition Sciences
Volume 3, Issue 8 (August 2012)
ISSN Print: 2157-944X ISSN Online: 2157-9458
Google-based Impact Factor: 0.92 Citations h5-index & Ranking
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) ()
Affiliation(s)
ABSTRACT
KEYWORDS
Share and Cite:
Cited by
Copyright © 2023 by authors and Scientific Research Publishing Inc.
This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.