한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권1호
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- Pages.101-106
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- 1997
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- 0367-6293(pISSN)
식혜원료로의 활용가능성 검토를 위한 발아미의 특성 조사
Characteristics of Germinated Rice as a Potential Raw Material for Sikhe Production
- 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)
- 발행 : 1997.02.01
초록
식혜원료로의 활용가능성 검토를 위해 현미와 벼를
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