한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제15권2호
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- Pages.160-163
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- 1983
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- 0367-6293(pISSN)
${\alpha}$ 화 보리쌀의 제조에 관한 연구 -제 2 보 : ${\alpha}$ 화 보리쌀의 취반특성-
Studies on the Preparation of Polished ${\alpha}-Barley$ -II. Cooking Characteristics of ${\alpha}-Barley$ -
- 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)
- 발행 : 1983.01.01
초록
1.
Alpha-barleys prepared by boiling had the highest water absorption and those prepared by autoclaving showed the lowest water absorption among all the treatments, but all of
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