Table 4.
Total aerobic bacteria of Injeolmi by steamed rice powder temperatures at addition of wheat flour. (log CFU/g)

Storage Temp. (°C)	Storage period (days)	Control	Wheat flour added dough temp. (°C)
			55	75	95
			4	0	1.21±0.34c	3.40±0.05a	2.17±0.35b	2.71±0.08b
7	3.55±0.08b	3.98±0.04b	3.62±0.01a	3.30±0.03c

Means±SD.
Means in column of different superscripts are significantly different at 5% significance level by Duncan's multiple range test.