Acharya, D.R. and Adhikari, B. 2014. 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. 7, (Jun. 2014), 44–51. DOI:https://doi.org/10.3126/jfstn.v7i0.10597.