Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 11 Issue 5
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- Pages.711-719
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- 1996
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Effect of Different Contents of Nuruk Extract on Fermentation Characteristics of Kwahaju (a Korean Traditional Alcoholic Beverage)
수국 첨가량이 과하주의 발효 특성에 미치는 영향
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Kim, In-Ho
(Korea Food Research Institute) ;
- Park, Wan-Soo (Korea Food Research Institute) ;
- Koo, Young-Jo (Korea Food Research Institute)
- Published : 1996.12.30
Abstract
Fermentation characteristics of kwahaju (a typical Korean traditional alcoholic beverage) base were investigated during fermentation with different contents of nuruk (Korean-style bran koji) extract. The nuruk extract which was prepared by incubating the mixture of nuruk powder and water at
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