ACHARYA, D. R.; ADHIKARI, B. Study on Use of Naked Barley (Hordeum vulgare var. Solu Uwa) Malt and Mold Bran as Enzyme Source for Preparation of Whisky. Journal of Food Science and Technology Nepal, [S. l.], v. 7, p. 44–51, 2014. DOI: 10.3126/jfstn.v7i0.10597. Disponível em: https://nepjol.info/index.php/JFSTN/article/view/10597. Acesso em: 21 nov. 2024.