The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 12 Issue 2
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- Pages.170-176
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Preparation of Traditional Malt-Sikhye - 2. Preparation by Malt
전통식혜제조-제 2보 엿기름에 의한 제조
Abstract
Optimum preparation conditions of Korean traditional sweet rice drink 'malt-Sikye' were 1hour of rice soaking time 30min of malt extraction time 60