한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제3권1호
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- Pages.77-81
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- 1974
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
합리적(合理的)인 혼식(混食)을 위한 연구(硏究) 인조미(人造米)의 개발 (I)
Studies on Mixed foods Preparation of Imitation rice (I)
초록
1. 백미(白米)에 대두(大豆), 조, 고구마로 된 인조미(人造米)를
1. Studies were made on enriching protein and protein score of rice with soybean, millet and sweet potato. 2. Imitation rice made from upper 3 or 2 was added to rice by
키워드