Open AccessQuality Characteristics of Defatted Rice Bran, Sansung Takju (Cloudy Korean Rice Wine)
Author(s) -
서봉희,
Hyun-Ju Hwang,
성기협
Publication year - 2015
Publication title -
culinary science and hospitality research
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2015.21.2.010
Subject(s) - wine , bran , food science , quality (philosophy) , red rice , chemistry , raw material , physics , organic chemistry , quantum mechanics