Comparison of the quality characteristics of Sikhye made with N 2-circulated low-temperature dry malt and commercial malts

Korean Journal of Food Science and Technology

Volumn 40, Issue 3, 2008, Pages 311-315

  Ryu, Bog Mi ^a   Kim, Jung Suk ^a   Kim, Mi Jeong ^b   Lee, Young Soon ^c   Moon, Gap Soon ^a  

^a Inje University   (South Korea)

^b Pusan National University   (South Korea)

^c Kyung Hee University   (South Korea)

Author keywords

Malt; N2 circulated low temperature drying; Sensory characteristics; Sikhye

Indexed keywords

EID: 66449096812     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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