Applied Biological Chemistry
- Volume 31 Issue 2
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- Pages.211-216
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- 1988
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Comparison of Hydration and Cooking Rates of Brown and Milled Rices
현미 및 백미의 수분흡수속도와 취반속도의 비교
- Song, Bo-Hyeon (Department of Food Science and Technology, Suncheon National University) ;
- Kim, Dong-Youn (Department of Food Science and Technology, Chonnam National University) ;
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Kim, Sung-Kon
(Department of Food Science and Nutrition, Dankook University)
- Published : 1988.06.30
Abstract
Brown rices were abrasively milled to give 92% yield, and hydration and cooking rates of brown and milled rices were investigated. Diffusion coefficients of Japonica brown and milled rices at
현미를 Satake 시험 도정기로 무게비로 도감율이 8%가 되도록 도정하여 백미를 얻고,
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