Effect of baking technique for rice wine production and the characteristics of baked rice wine-Reference-Cited by-同舟云学术

Effect of baking technique for rice wine production and the characteristics of baked rice wine

Published:2021-08-30 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wang Xiaoyu¹^ORCID,Tian Rungang¹,Yang Huanyi¹,Shen Chi¹,Han Xueyuan¹^ORCID

Affiliation:

1. School of Life Science Shaoxing University Shaoxing People's Republic of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11484

Reference37 articles.

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5. Brewing of Chinese rice wine from rice roasted using superheated steam

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