Bo Young Jeon and Doo Hyun Park <br/><br/>
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) 

<br/><br/><label>Subjects--Topical Terms: </label><br/>Computer science, information & general works