한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권5호
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- Pages.1092-1096
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- 1998
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- 0367-6293(pISSN)
잠재적 식혜원료로서 발아유색미의 특성
Characteristics of Germinated Colored Rice as a Potential Raw Material for Sikhe
- Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea) ;
- Kim, Sang-Yong (R&D Center, Tong Yang Confectionery Co.) ;
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Lee, Won-Jong
(Department of Food Science, Kang Nung National University)
- 발행 : 1998.10.01
초록
식혜원료로의 활용가능성 검토를 위해 유색미를
This work was to study the possibility of using germinated colored rice as a raw material for sikhe. Colored rice was soaked in water at