Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.4.530
Reference24 articles.
1. Seog HM 2010 Physicochemical characterization of barley. Food Culture 3 302 305
2. Kim JH Lee YT 2004 Effects of barley bran on the quality of sugar-snap cookie and muffin. J Korean Soc Food Sci Nutr 33 1367 1372 10.3746/jkfn.2004.33.8.1367
3. Kim GM Jung WJ Shin JH Kang MJ Sung NJ 2011 Preparation and quality characteristics of Makgeolli made with black garlic extract and Sulgidduk. J Korean Soc Food Sci Nutr 40 759 766 10.3746/jkfn.2011.40.5.759
4. Woo SM Shin JS Seong JH Yeo SH Choi JH Kim TY Jeong YJ 2010 Quality characteristics of brown rice Takju by different Nuruks. J Korean Soc Food Sci Nutr 39 301 307 10.3746/jkfn.2010.39.2.301
5. Lee HS Park YS Bai DH 2014 Quality characteristics of Makgeolli (rice wine) fermented with Koji by starch types. Food Eng Prog 18 215 221 10.13050/foodengprog.2014.18.3.215
Cited by 2 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. The Semi-dwarf Grain Sorghum (Sorghum bicolor L. Moench) Variety ‘Noeulchal’, with Increased Digestibility;Korean Journal of Breeding Science;2023-03-01
2. Application of Near Infrared Reflectance Spectroscopy for Rapid and Non-Destructive Discrimination of Hulled Barley, Naked Barley, and Wheat Contaminated with Fusarium;Sensors;2018-01-02
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3