Optimization of Makgeolli Manufacture Using Several Sweet Potatoes
Author:
Publisher
The Korean Society of Food and Nutrition
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfn/JAKO201310837320147.pdf
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Sweet Potato, a Crop to Respond to Climate Change: Domestic Production Trend and its Industrial Application;Food Engineering Progress;2023-08-30
2. Selection and Characteristics of Mashing Methods for Quality Improvement of Traditional Raw Rice Wine (Takju);Journal of Agriculture & Life Science;2023-08-30
3. Effect of Adding Pumpkin-Sweet Potato Powder on Cookie Quality Characteristics, Antioxidant Activity, and Acrylamide Reduction;Journal of the Korean Society of Food Science and Nutrition;2022-12-31
4. Quality Characteristics of Sweet Potato Paste Varieties Prepared by Different Heating Methods;Journal of the Korean Society of Food Science and Nutrition;2022-09-30
5. Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli;Journal of the Korean Society of Food Science and Nutrition;2015-12-31
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