Korean Journal of Food Preservation (한국식품저장유통학회지)
- Volume 22 Issue 3
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- Pages.361-368
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- 2015
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- 1738-7248(pISSN)
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- 2287-7428(eISSN)
DOI QR Code
Effect of the addition of protein and lipid on the quality characteristics of Yakju
단백질과 지방첨가가 약주의 품질특성에 미치는 영향
- Kang, Ji-Eun (Fermented Food Science Division, National Academy of Agricultural Science) ;
- Kim, Jae-Woon (Fermented Food Science Division, National Academy of Agricultural Science) ;
-
Choi, Han-Seok
(Fermented Food Science Division, National Academy of Agricultural Science) ;
-
Kim, Chan-Woo
(Fermented Food Science Division, National Academy of Agricultural Science) ;
-
Yeo, Soo-Hwan
(Fermented Food Science Division, National Academy of Agricultural Science) ;
-
Jeong, Seok-Tae
(Fermented Food Science Division, National Academy of Agricultural Science)
- 강지은 (국립농업과학원 발효식품과) ;
- 김재운 (국립농업과학원 발효식품과) ;
-
최한석
(국립농업과학원 발효식품과) ;
-
김찬우
(국립농업과학원 발효식품과) ;
-
여수환
(국립농업과학원 발효식품과) ;
-
정석태
(국립농업과학원 발효식품과)
- Received : 2015.03.19
- Accepted : 2015.05.21
- Published : 2015.06.30
Abstract
In this study, the fermentation characteristics of Yakju were investigated by addition of protein and lipid. These are classified according to raw material (rice, glucose) and inducing substance (rice protein, rice lipid). Alcoholic fermentation occurred at
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Acknowledgement
Supported by : 국립농업과학원
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