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Physicochemical and functional properties of roasted soybean flour, barley, and carrot juice mixture fermented by solid-state fermentation usingBacillus subtilisHA
Se-Jin Son, Sam-Pin LeeVolume:
20
Language:
english
Pages:
7
DOI:
10.1007/s10068-011-0209-0
Date:
December, 2011
File:
PDF, 241 KB
english, 2011