Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 12 Issue 2
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- Pages.122-125
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- 1980
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- 0367-6293(pISSN)
Kinetic Studies on Cooking of Naked and Covered Barley
쌀 보리 및 겉 보리 취반에 대한 역학적 연구
- Kim, Hae-Ran (Food Grain Technology Lab., Korea Institute of Science and Technology) ;
- Kim, Sung-Kon (Food Grain Technology Lab., Korea Institute of Science and Technology) ;
- Cheigh, Hong-Sik (Food Grain Technology Lab., Korea Institute of Science and Technology)
- Published : 1980.06.30
Abstract
The mechanism of cooking barlay (naked and covered barley) was investigated. Cooking properties of both naked and covered barley were similar. At higher cooking temperature of above
표준 도정한 쌀 보리(품종 세도하다까) 및 겉 보리 (수원 18호)의 취반에 대한 기작을 연구하였다. 취반 (취반 온도
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