한국식품영양과학회:학술대회논문집 (Proceedings of the Korean Society of Food Science and Nutrition Conference)
- 한국식품영양과학회 2001년도 International Symposium on Food,Nutrition and Health for 21st Century
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- Pages.170-177
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- 2001
FUNCTIONAL PROPERTIES OF SAENGSIK (SUBSTITUTE MEAL) FORMULATED WITH UNCOOKED CEREALS FERMENTED BY LACTIC ACID BACTERIA
- Kim Sung Soo (Korea Food Research Institute) ;
- Kim Kyung Tak (Korea Food Research Institute) ;
- Hong Hee Do (Korea Food Research Institute) ;
- Ha Tae Youl (Korea Food Research Institute)
- 발행 : 2001.12.01
초록
The objective of this study was to improve the qualities of Saengsik (substitute meal formulated with uncooked cereal powder) such as functionality, safety and sensory preference by using Lactic Acid Bacteria (LAB). The optimum formulation of fermented Saengsik (substitute meal) was verified as
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