Quality characteristics of brown rice Takju by different Nuruks

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 2, 2010, Pages 301-307

  Woo, Seung Mi ^a   Shin, Jin Suk ^b   Seong, Jong Hwon ^b   Yeo, Soo Hwan ^c   Choi, Ji Ho ^c   Kim, Tae Young ^c   Jeong, Yong Jin ^a  

^a Keimyung University   (South Korea)

^b Pusan National University   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Alcohol fermentation; Brown rice; Nuruk; Takju

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 77957710926     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.2.301     Document Type: Article

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