Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 7 Issue 4
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- Pages.9-13
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- 1991
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A Study on the Standardization of the Preparation Method for Waxy Rice Nochi
찹쌀 노치 제조법에 관한 연구
Abstract
Nochi is a kind of Korean traditional food made from glutinous rice or millet. This study attempted to examine the effects o( the various factors and to clarify the factors which affect the overall eating quality of Noch. The results were summarized as follows. 1. Starch content of waxy rice was 72.4% and IBC was 0.017%. 2.
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