Effect of the Variety of Barley and Pearling Rate on the Quality of Shochu Koji-Reference-Cited by-同舟云学术

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Effect of the Variety of Barley and Pearling Rate on the Quality of Shochu Koji

Published:2005 Issue:3 Volume:111 Page:309-315
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:

Author:

Iwami A.,Kajiwara Y.,Takashita H.,Omori T.

Publisher

Wiley

Subject

Food Science

Reference18 articles.

1. Effects of amino acid composition on higher alcohols and isoamyl acetate formation by a yeast;Akita;J. Ferment. Bioeng.,1987

2. Estimating barley character for shochu using a Single Kernel Characterization System (SKCS);Iwami;J. Inst. Brew.,2003

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1. Sake and shochu;Whisky and Other Spirits;2022

2. Characterization of Unmalted Barley Treated with Aspergillus oryzae;Journal of the American Society of Brewing Chemists;2021-10-13

3. Effect of pre-treated wheat bran on semi-dried whole wheat noodles for extending shelf-life and improving quality characteristics;LWT;2021-07

4. Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk;Korean Journal of Food Preservation;2017-10

5. Combining unmalted barley and pearling gives good quality brewing;Journal of the Institute of Brewing;2016-05-12

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