한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제19권2호
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- Pages.125-128
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- 1987
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- 0367-6293(pISSN)
압맥, 할맥과 보리쌀의 수분흡수 및 가열시 조리도의 비교
Water Uptake Rate and Degree of Gelatinization During Cooking of Pressed, Cutted and Pearled Barley
- Sohn, Jung-Woo (Department of Food and Nutrition, Sookmyung Women's University) ;
- Yum, Cho-Ae (Department of Food and Nutrition, Sookmyung Women's University) ;
- Jang, Myung-Sook (Department of Home Economics Education, Kwandong College) ;
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
- 발행 : 1987.04.01
초록
압맥, 할맥 및 보리쌀을
Water uptake rates of barley (pressed, cutted and pearled) at
키워드