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Quality characteristics of wheat-rice flour takju using making of rice nuruk by Rhizopus oryzae CCS01 (I-56)
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 조계만 | - |
| dc.date.accessioned | 2023-08-04T22:44:48Z | - |
| dc.date.available | 2023-08-04T22:44:48Z | - |
| dc.date.issued | 2011-06-23 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/64777 | - |
| dc.title | Quality characteristics of wheat-rice flour takju using making of rice nuruk by Rhizopus oryzae CCS01 (I-56) | - |
| dc.type | Conference | - |
| dc.citation.title | 2011 International SymposiumAnnual Meeting, Translational Research in Microbiology and Biotechn | - |
| dc.citation.conferenceName | 2011 International Symposium and Annual Meeting, Translational Research in Microbiology and Biotechnology | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | Hoteal Hyundai Gyeongju | - |
| dc.citation.conferenceDate | 2011-06-22 ~ 2011-06-24 | - |
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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