Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 15 Issue 2
- /
- Pages.160-163
- /
- 1983
- /
- 0367-6293(pISSN)
Studies on the Preparation of Polished ${\alpha}-Barley$ -II. Cooking Characteristics of ${\alpha}-Barley$ -
${\alpha}$ 화 보리쌀의 제조에 관한 연구 -제 2 보 : ${\alpha}$ 화 보리쌀의 취반특성-
- Kim, Hyong-Soo (Dept, of Food and Nutrition, Yonsei University) ;
- Kang, Ock-Joo (Dept, of Food and Nutrition, Yonsei University) ;
- Lyu, Eun-Soon (Dept, of Food and Nutrition, Yonsei University)
- Published : 1983.01.01
Abstract
Alpha-barleys prepared by boiling had the highest water absorption and those prepared by autoclaving showed the lowest water absorption among all the treatments, but all of
1.
Keywords