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한국식품저장유통학회지 = Korean journal of food preservation, v.26 no.5, 2019년, pp.496 - 504
Lee, Cheol-Gyo , Na, Ji-Hoon , Park, Sang-Jun , Jeong, Jae-Hee , Kim, Cheol-Min , Kim, Bok-seon , Han, Hong-Bi , Huh, Chang-Ki
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An easy and simple method of producing Nuruk using rice was developed. In addition, the quality characteristics of the prepared Nuruk were evaluated for Makgeolli production. A comparison of the enzyme activities between A. kawachii rice Koji (RK) and non-steamed rice flour Nuruk according to the f...
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