Effect of Milling Degree on the Physicochemical and Sensory Quality of Sogokju-Reference-Cited by-同舟云学术

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Effect of Milling Degree on the Physicochemical and Sensory Quality of Sogokju

Published:2012-01-31 Issue:1 Volume:41 Page:136-142
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Chun A-Reum,Kim Dae-Jung,Yoon Mi-Ra,Oh Sea-Kwan,Choi Im-Soo,Hong Ha-Cheol,Kim Yeon-Gyu

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201208040009506.pdf

Reference19 articles.

1. Isolation and Identification of Filamentous Fungi from Indoor Air of a Sogokju Traditional Rice Wine Factory

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. Recent Advances in Rice Milling Technology: Effect on Nutrient, Physical Properties and Digestibility;Food Reviews International;2023-10-26

2. Does sensory quality assessed by beverage experts fit consumer acceptability? A study on cheongju;Journal of Sensory Studies;2023-05-23

3. Aging-induced variation in quality of yakju prepared using different commercial yeasts;Korean Journal of Food Preservation;2022-02

4. Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery;Korean Journal of Food Preservation;2016-08

5. Quality characteristics of Yakju containing pretreated lotus leaves;Korean Journal of Food Preservation;2016-04

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