Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 5 Issue 1
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- Pages.25-32
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- 1973
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- 0367-6293(pISSN)
Development of Composite Flours and Their Products Utilizing Domestic Raw Materials - III. Noodle-making and Cookie-making Tests with Composite Flours -
국산원료(國産原料)를 활용(活用)한 복합분(複合粉) 및 제품개발(製品開發)에 관한 연구(硏究) - 제 3 보 복합분(複合粉)을 이용(利用)한 제면(製麵) 및 제과시험(製菓試驗) -
- Kim, Hyong-Soo (Yonsei University) ;
- Ahn, Soon-Bok (Yonsei University) ;
- Lee, Kwan-Young (Radiation Research Institute in Agriculture) ;
- Lee, Su-Rae (Radiation Research Institute in Agriculture)
- Published : 1973.03.28
Abstract
Noodles and cookies were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) Various flours containing
국산원료(國産原料)를 활용(活用)한 복합분(複合粉)으로 건면(乾麵)과 쿠키를 만들고 그들의 품질(品質)을 조사한 바 다음과 같은 결과를 얻었다. 1) 원료분(原料粉)에
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