Table 1.
Propor tion of raw mater ials (g/100 g) for Yakju-making and the nutr ition element of samples

		Nutrition element (g/100g wet base)				Nuruk extract	Yeast
		Moisture	Protein	Fat	Fermentable Sugar
		Rice	control	12.8	6.69			0.34	74
+protein			+20.00			160.0	0.2
+lipid				+20.00
Glucose	control	+12.8	-	-	74
	+protein		+20.00			160.0	0.2
	+lipid			+20.00