한국식품조리과학회지 (Korean journal of food and cookery science)
- 제17권5호
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- Pages.478-482
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- 2001
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
유탕처리된 쌀엿강정용 팽화쌀의 품질
Quality of Popped Rice with Deep-frying for Salyeotgangjung
초록
This experiment was carried out to clarify the effect of frying temperature and gelatinization method on the quality of popped rice for Salyeotgangjung. Frying at 220