Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 2
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- Pages.192-199
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- 1991
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- 0367-6293(pISSN)
Effects of Salt and Alkaline Reagent on Rheological Properties of Instant Noodle Flour Differing in Protein Content
소금과 알칼리제가 단백질 함량이 다른 라면 밀가루의 리올로지 성질에 미치는 영향
- Chung, Gu-Sik (Department of Food Science and Nutrition, Dankook University) ;
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Kim, Sung-Kon
(Department of Food Science and Nutrition, Dankook University)
- Published : 1991.04.01
Abstract
The rheological properties of various flour blends of HRW-WW and DNS-WW having protein contents of
단백질 함량이
Keywords