1. Comparison of temperature effects on brewing of Makgeolli using uncooked germinated black rice;Kim;Korean Soc Biotechnol Bioeng J,2012
2. Quality characteristics of Takju prepared by wheat flour Nuruks;Park;Korean J Food Sci Technol,2002
3. Physicochemical and sensory characteristics of Makgeolli with pomegranate (Punica granatum L.) juice concentrate added;Kim;Korean J Food Sci Technol,2012
4. Physiochemical and sensory characterization of a Korean traditional rice wine prepared from different ingredients;Kim;Korean J Food Sci Technol,2008
5. An assessment of alkali degradation, waxy protein, and their relation to amylose content in Thai rice cultivars;Prathepha;J Sci Soc Thailand,2005