Takju Brewing Using the Uncooked Germed Brown Rice at Second Stage Mash
2003
Song, J.C. (University of Ulsan, Ulsan, Republic of Korea) | Park, H.J. (Dason Foodpharm Corp, Ulsan, Republic of Korea)
In general cooked rice would be used as a major raw material for making Takju. In this case quality, taste and storage time of Takju were not fully satisfied. Fermentation conditions for Takju mash were examined by using the germed brown rice in this study.
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