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Waxy Rice Variety-dependent Variations in Physicochemical Characteristics of Sogokju, a Korean Traditional Rice Wine
/ [Lee, Jin-Seok;Woo, Koan-Sik;Chun, Ar-Eum;Na, Jang-Yeon;Kim, Kee-Jong;] / KOREAN JOURNAL OF CROP SCIENCE
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Variation in Quality and Preference of Sogokju (Korean Traditional Rice Wine) from Waxy Rice Varieties
/ [Chun, A-Reum;Kim, Dae-Jung;Yoon, Mi-Ra;Oh, Sea-Kwan;Hong, Ha-Cheol;Choi, Im-Soo;Woo, Koan-Sik;Kim, Kee-Jong;Ju, Seong-Cheol;] / KOREAN JOURNAL OF CROP SCIENCE
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3 |
Characteristics of Byeok-hyang-ju made by various processing methods originated from ancient documents
/ [Park, Ji-Hye;Yeol, Soo-Hwan;Jeong, Seok-Tae;Choi, Han-Seok;Jeon, Jin-A;Choi, Ji-Ho;] / Food Science and Preservation
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4 |
Characteristics of Samhaeju Made by Various Processing Methods Originating from Ancient Documents
/ [Park, Ji-Hye;Yeo, Soo-Hwan;Jeong, Seok-Tae;Won, Myong-Ha;Choi, Ji-Ho;] / Journal of the East Asian Society of Dietary Life
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5 |
pH, Acidity, Color, Amino Acids, Reducing Sugars, Total Sugars, and Alcohol in Puffed Millet Powder Containing Millet Takju during Fermentation
/ [Kim, Ji-Young;Yi, Young-Hyoun;] / Korean Journal of Food Science and Technology
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6 |
Physicochemical Characteristics of Korean Traditional Wine Fermented from Foxtail Millet (Setaria italica Beauvios) and Nuruk at Different Addition Rates
/ [Woo, Koan-Sik;Lee, Jae-Saeng;Ko, Jee-Yeon;Song, Seuk-Bo;Oh, Byeong-Geun;Kang, Jong-Rae;Nam, Min-Hee;Ryu, In-Soo;Seo, Myung-Chul;] / Korean Journal of Food Science and Technology
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7 |
Physicochemical Characteristics of Korean Traditional Wine Made from Proso Millet (Panicum miliaceum L.) at Different Addition Rates with Two Kinds of Nuruk
/ [Woo, Koan-Sik;Song, Seuk-Bo;Lee, Jea-Saeng;Ko, Jee-Yeon;Kang, Jong-Rae;Oh, Byeong-Geun;Nam, Min-Hee;Ryu, In-Soo;Seo, Myung-Chul;] / KOREAN JOURNAL OF CROP SCIENCE
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8 |
Physicochemical Characteristics of Korean Traditional Wines Prepared by Addition of Sorghum (Sorghum bicolor L. Moench) Using Different Nuruks
/ [Woo, Koan-Sik;Ko, Jee-Yeon;Song, Seuk-Bo;Lee, Jae-Saeng;Oh, Byeong-Geun;Kang, Jong-Rae;Nam, Min-Hee;Ryu, In-Soo;Jeong, Heon-Sang;Seo, Myung-Chul;] / Journal of the Korean Society of Food Science and Nutrition
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Quality Characteristics of Makgeolli during Separation Storage Methods
/ [Lee, Jin-Won;Park, Jang-Woo;] / Food Engineering Progress
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10 |
Quality Characteristics of Makgeolli during Freezing Storage
/ [Lee, Jin-Won;Shim, Jae-Yong;] / Food Engineering Progress
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11 |
Quality Characteristics of Hwanggeumju as a Traditional Home-Brewed Liquor
/ [Baek, Seong Yeol;Kim, Joo-Yeon;Baek, Chang Ho;Choi, Ji-Ho;Choi, Han-Seok;Jeong, Seok-Tae;Yeo, Soo-Hwan;] / Food Science and Preservation
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12 |
Quality Properties and Anti-allergic Effect of Makgeolli Added with Garlic
/ [Ko, Yu-Jin;Kang, Sang-Dong;Kang, Sang-Tae;Ryu, Chung-Ho;] / Journal of Life Science
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13 |
Physicochemical and Sensory Characteristics of Moju Sold at Restaurants Located in Jeonju
/ [Lee, Bo-Young;Kim, Sang-Jun;Doo, Hong-Soo;Kwon, Tae-Ho;Kim, Jong-Wook;] / Food Science and Preservation
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14 |
Quality Characteristics of Korean Traditional Wine Using Seolgaengbyeo for Brewing Rice
/ [Oh, Sea-Kwan;Kim, Dae-Jung;Ryu, Su-Jin;Chun, A-Reum;Yoon, Mi-Ra;Choi, Im-Soo;Hong, Ha-Cheol;Kim, Yeon-Kyu;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk
/ [Kim, Gyoung-Min;Jung, Woo-Jae;Shin, Jung-Hye;Kang, Min-Jung;Sung, Nak-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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16 |
Preparation and Quality Characteristics of Takju (Rice Wine) with Opuntia ficus-indica var., saboten and Chito-oligosaccharide
/ [Park, Sang-Soon;Kim, Je-Jung;Yoon, Jin-A;Lee, Jun-Hee;Jung, Byung-Ok;Chung, Suk-Jin;] / Journal of Chitin and Chitosan
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17 |
Fermentation and Quality Characteristics of Yakju According to Different Rice Varieties
/ [Huh, Chang-Ki;Lee, Jung-Won;Kim, Yong-Doo;] / Food Science and Preservation
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18 |
Physicochemical and Organoleptic Characteristics of Short Grain Rice, Long Grain Rice and Puffed Rice Powder Added Takju during Fermentation
/ [Dong, Ming;Yi, Young Hyoun;] / Food Engineering Progress
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19 |
Quality Properties of Jujube Yakju Based on the Adding Rate of Dried Jujube and Storage Periods
/ [Choi, Jeong-Sil;Yeo, Soo-Hwan;Choi, Ji-Ho;Choi, Han-Seok;Jeong, Seok-Tae;] / Food Science and Preservation
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20 |
Quality Characteristics of Makgeolli of Rice Cultivars with Different Starch Compositions
/ [Chun, Areum;Kim, Dae-Jung;Yoon, Mi-Ra;Oh, Sea-Kwan;Choi, Im-Soo;] / The Korean Journal of Food And Nutrition
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21 |
Quality Characteristics of Instant Rice Noodles Manufactured with Broken Rice Flour
/ [Choi, Eun-Ji;Kim, Chang-Hee;Kim, Young-Boong;Kum, Jun-Seok;Jeong, Yoonhwa;Park, Jong-Dae;] / Journal of the Korean Society of Food Science and Nutrition
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