(PDF) The Nutritional, Biochemical and Health Effects of

The Nutritional, Biochemical and Health Effects of Makgeolli - A Traditional Korean Fermented Cereal Beverage

Journal of the Institute of Brewing - United States

doi 10.1002/jib.264

Full Text

Abstract

Available in full text

Categories

Date

September 17, 2015

Authors

Shivraj Hariram Nile

Publisher

Wiley

Related search

Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage

Applied and Environmental Microbiology

Applied Microbiology

English

Microbiology of the Fermentation of Shamita, a Traditional Ethiopian Fermented Beverage

SINET: Ethiopian Journal of Science

English

Characteristics and in Vitro Anti-Diabetic Properties of the Korean Rice Wine, Makgeolli Fermented With Laminaria Japonica

Preventive Nutrition and Food Science

English

Improvement of the Nutritional Value of Cereal Fermented Milk: 1- Soft Kishk Like

Journal of Food Processing & Technology

English

Traditional Processing, Microbiological, Physiochemical and Sensory Characteristics of Kwete, a Ugandan Fermented Maize Based Beverage

African Journal of Food, Agriculture, Nutrition and Development

Biological Sciences

English

Implementation of HACCP Plan for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk Mixture)

Food and Nutrition Sciences

English

Nesterenkonia Jeotgali Sp. Nov., Isolated From Jeotgal, a Traditional Korean Fermented Seafood

International Journal of Systematic and Evolutionary Microbiology

English

Bacillus Cibi Sp. Nov., Isolated From Jeotgal, a Traditional Korean Fermented Seafood

International Journal of Systematic and Evolutionary Microbiology

English

Hypolipidemic Effects of Lactic Acid Bacteria Fermented Cereal in Rats

Lipids in Health and Disease

Clinical Biochemistry

English