Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 1
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- Pages.101-106
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- 1997
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- 0367-6293(pISSN)
Characteristics of Germinated Rice as a Potential Raw Material for Sikhe Production
식혜원료로의 활용가능성 검토를 위한 발아미의 특성 조사
- Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea) ;
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Lee, Won-Jong
(Department of Food Science, Kang Nung National University)
- Published : 1997.02.01
Abstract
This study was carried out to examine the possibility of using brown rice or paddy as raw materials for sikhe. Brown rice and paddy were soaked in water at
식혜원료로의 활용가능성 검토를 위해 현미와 벼를