Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 15 Issue 2
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- Pages.155-159
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- 1983
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- 0367-6293(pISSN)
Studies on the Preparation of Polished ${\alpha}-Barley$ -I. The Yield and Degree of Gelatinization-
${\alpha}$ 화 보리쌀의 제조에 관한 연구 -제 1 보 : ${\alpha}$ 화 보리쌀의 수율과 호화도-
- Kim, Hyong-Soo (Dept, of Food and Nutrition, Yonsei University) ;
- Kang, Ock-Joo (Dept, of Food and Nutrition, Yonsei University) ;
- Lyu, Eun-Soon (Dept, of Food and Nutrition, Yonsei University)
- Published : 1983.01.01
Abstract
Alpha-barley were prepared by means of soaking, heating, and drying treatment. The degree of gelatinization
겉보리 품종 중 부농, 쌀보리 품종 중 세도하다가를 각각 50%와 65%, 60%와 75%로 도정수율을 달리하고, 수침, 가열, 건조하여
Keywords