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Browsing by Cho, H.K.Author

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Quality characteristics and antioxidant effects during makgeolli fermentation by purple sweet potato-rice nurukopen access

Cho, H.K.; Lee, J.Y.; Seo, W.T.; Kim, M.K.; Cho, K.M.

ArticleIssue Date2012CitationKorean Journal of Food Science and Technology, v.44, no.6, pp 728 - 735
SCOPUSKCI
Quality characteristics of cereal makgeolli rice nuruk prepared Rhizopus oryzae CCS01

Cho, H.K.; Seo, W.T.; Lee, J.Y.; Cho, K.M.

ArticleIssue Date2012CitationJournal of the Korean Society of Food Science and Nutrition, v.41, no.7, pp 1002 - 1008PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Quality characteristics of wheat-rice makgeolli by making of rice nuruk prepared by rhizopus oryzae ccs01open access

Seo, W.T.; Cho, H.K.; Lee, J.Y.; Kim, B.; Cho, K.M.

ArticleIssue Date2012CitationKorean Journal of Microbiology, v.48, no.2, pp 147 - 155
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