한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제22권2호
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- Pages.215-220
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- 1990
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- 0367-6293(pISSN)
라면의 튀김온도와 시간이 조리성질에 미치는 영향
Effect of Frying Temperatures and Times on Cooking Properties of Ramyon
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
- Lee, Ae-Rang (Department of Foods Science and Nutrition, Soongeui Junior College)
- 발행 : 1990.04.01
초록
라면을
Effects of frying conditions on cooking properties of ramyon (deep-fried instant noodle) were investigated. The moisture content, which was decreased as the frying temperature