Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 4
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- Pages.705-709
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- 1997
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- 0367-6293(pISSN)
Changes in Retrogradation Degree of Nonwaxy Rice Cooked at Different Pressure and Stored in Electric Rice Cooker
압력 취반 백미의 전기밥솥 보온중 노화도의 변화
- Park, Seok-Kyu (Department of Food and Nutrition, Sunchon National University) ;
- Ko, Yong-Duck (Living System Research Laboratory, LG Co.) ;
- Choi, Ok-Ja (Department of Food and Nutrition, Sunchon National University) ;
- Shon, Mi-Yae (Department of Food and Nutrition, Gyeongsang National University) ;
- Seo, Kwon-Il (Department of Traditional Fermented Food, Tongkuk Junior College)
- 박석규 (순천대학교 식품영양학과) ;
- 고용덕 (LG전자 리빙시스템 연구소) ;
- 최옥자 (순천대학교 식품영양학과) ;
- 손미예 (경상대학교 식품영양학과) ;
- 서권일 (동국전문대 전통발효식품과)
- Published : 1997.08.01
Abstract
Changes in retrogradation degree of nonwaxy milled rice cooked at different pressure and stored in electric rice cooker at
압력이 각각 다른 솥에서 취반한 밥의 전기밥솥 보온 중 일어나는 노화 특성을 실험한 결과,