Adding enzymes to improve the properties of the Korean barley Gwangmaek wort during mashing.

Baek, Eun Jin; Kwon, Young An; Hong, Kwang Won.

Afiliación

Baek EJ; Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi, 10326 Korea.
Kwon YA; 2Department of Food Science and Culinary Art, Woosuk University, Wanju, Jeonbuk, 55338 Korea.
Hong KW; Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi, 10326 Korea.

Food Sci Biotechnol ; 25(5): 1387-1391, 2016.

Article en En | MEDLINE | ID: mdl-30263420