한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제15권3호
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- Pages.287-294
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- 1983
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- 0367-6293(pISSN)
상이한 조건하에서 저장한 압출보리의 품질특성에 관한 이화학적 평가 -제 2 보 : 비효소적 갈색화-
Physicochemical Assessment of Quality Characteristics of Extruded Barley Under Varied Storage Conditions -II. Non-enzymatic Browning-
- Shin, Hyo-Sun (Dept. of Food Technology, Dongguk University) ;
- Gray, J. Ian (Dept. of Food Science and Human Nutrition, Michigan State University) ;
- Cuppett, Susan L. (Dept. of Food Science and Human Nutrition, Michigan State University)
- 발행 : 1983.01.01
초록
3가지 다른 조건하에서 제조된 압출보리와 생보리를 0.31 및 0.71의 수분활성과
Change of color, browning index, soluble protein, reducing sugar content, and available lysine were monitored for raw and extruded barely powders during four months of ambient and accelerated storage temperatures with
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