Physicochemcal Properties of Jeungpyun, Korean Traditional Fermented Rice Cake Prepared with Brown Rice and Barley Flour |
Hye Young L. Kim
(Department of Food & Nutrition, Yongin University)
Mie Ja Park (Department of Food & Nutrition, Kongju National University) |
1 |
Gelatinization and pasting characteristics of rice varieties as realated to cooking behavior
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2 |
Functional properties of modified black gram(phaseol us mungo L.) starch
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3 |
Development of functional Jeungpyun with dietary fiber and shelf-life studies
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과학기술학회마을 |
4 |
Preparation fo high fiber bread using dietary fiber source
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5 |
Effects of dietary fiber on Julpyun preparation
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6 |
Wheat starch 1. Comparison of physiological properties
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7 |
Effects of heating time on steaming and roasting green tea
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과학기술학회마을 |
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9 |
Standardization for the preparation of traditional Jeungpyun
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10 |
Attribute changes of Baksulgibu addition fo brown rice
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11 |
Effects of various steeping periods on physical and sensory characteristics of Yukwa(Korean rice snack)
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ScienceOn |
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13 |
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14 |
Distribution of carbohydrates in early harvested barley grain
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15 |
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