Physicochemical characteristics of beer with rice nuruk
Author:
Affiliation:
1. National Institute of Agricultural Sciences, Nongsaengmyeong-ro 166, Wanju, Jeollabukdo, Republic of Korea
Funder
Rural Development Administration
Publisher
Korean Society for Applied Biological Chemistry
Subject
Organic Chemistry,Bioengineering
Link
http://pdf.medrang.co.kr/JABC/2020/063/JABC063-03-08.pdf
Reference26 articles.
1. Jeong C, Park CS, Yeo SH, Jo HC, Noh BS (2016) Brewing Science. Kwangmoonkag, Seoul, Korea, pp 158-159. http://lib.mafra.go.kr/Search/Detail/39821. Accessed 2 April 2020
2. Evaluation of quality characteristics of beer by addition of rice rate
3. Physicochemical and sensory characteristics of commercial top-fermented beers
4. C
5. Lee WJ, Cho MK, Chung KM (1995) Quality characteristics of Korean rice as brewing adjunct. Korean J Food Sci Technol 27(4): 516-519
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