New Food Materials by Fermentation of Indica Type Rice, Pulseand Tofu-byproduct
米, 豆類, オカラの発酵による新食品素材の開発

Naoto SHIMIZU, Toshinori KIMURA
2005 JOURNAL OF THE BREWING SOCIETY OF JAPAN  
doi:10.6013/jbrewsocjapan1988.100.224 fatcat:yzn42julmzcsfnd4fa4wdx6mii