한국식품조리과학회지 (Korean journal of food and cookery science)
- 제7권4호
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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)
찹쌀 노치 제조법에 관한 연구
A Study on the Standardization of the Preparation Method for Waxy Rice Nochi
초록
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.
키워드