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KMID : 0380620050370060939
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 6 p.939 ~ p.943
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Microbiology/Fermentation/Biotechnology : The Effect of Replacement Levels of Non-Waxy Rice on the Quality of Jinyangju, a Korean Traditional Rice Wine Made of Glutinous Rice
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김철암/Jin TY
정희종/은종방/Chung HJ/Eun JB
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Abstract
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KEYWORD
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non-waxy rice, glutinous rice, Jinyangju, quality
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FullTexts / Linksout information
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Listed journal information
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