검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Quantitative evaluation of haze formation of koji and progression of internal haze by drying of koji during koji making Ito K, Gomi K, Kariyama M, Miyake T Journal of Bioscience and Bioengineering, 124(1), 62, 2017 |
| 2 |
Chitin and chitosan as natural flocculants for beer clarification Gassara F, Antzak C, Ajila CM, Sarma SJ, Brar SK, Verma M Journal of Food Engineering, 166, 80, 2015 |