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강선희,정기화,류기형 公州大學校 資源科學硏究所 1997 資源科學硏究論文集 Vol.5 No.-
Steeping waxy rice is an important process for Yukwa(Korean traditional snacks) making. The pH of steeped water was decreased to 3.8 by increasing steeping days. The first step during steeping may be lactic fermentation by the growth of Lactovacillus, resulting decreasing the pH of steeped water. The second step of steeping was the modification of waxy rice components, primarily starch by growing microorganisms.