Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 5
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- Pages.697-705
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- 1989
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- 0367-6293(pISSN)
Changes of Fatty Acid Composition of Lipid in Raw and Processed Adlay Powder during Storage
저장중 율무가루 지방질의 지방산 조성의 변화
- Han, Ji-Sook (Department of Food Science and Nutrition, Pusan National University) ;
- Rhee, Sook-Hee (Department of Food Science and Nutrition, Pusan National University) ;
- Cheigh, Hong-Sik (Department of Food Science and Nutrition, Pusan National University)
- Published : 1989.10.01
Abstract
Raw adlay powder (RAP) and processed adlay powder (PAP) were prepared and the changes of fatty acid compositions of lipids in RAP and PAP during storage at
생 율무가루와 가공(침지, 증자, 건조)된 율무가루를
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