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The study on the brewing Takju used sweet potato as source material-(1)-The comparison with the components of fermented mash brewed with sweet potato and rice as source material

1965

Chung, J.H. (Chonnam National University, Kwangju (Korea Republic). College of Agriculture)

AGROVOC Keywords
aguardientes alcoholic beverages amidon arroz batata brassage brewing chemical composition composition chimique eau de vie malteado patate douce procesamiento processing rice riz spirits starch sucre sugar sweet potatoes traitement
Bibliographic information
Volume 3
Pagination
pp. 193-199
Other Subjects
Boisson alcoolisee; Composicion quimica; Almidon; Azucar; Bebidas alcoholicas
Language
Korean
Note
Summaries (En, Ko)
10 tables; 5 ref.
Type
Numerical Data; Summary
1995-08-15
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