Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 5
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- Pages.877-881
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- 1996
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- 0367-6293(pISSN)
Firming Rates of Cooked Rice Differing in Moisture Contents
수분함량별 밥의 노화속도
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
- Lee, Ae-Rang (Department of Food and Nutrition, Soongeui Woman's Junior College) ;
- Lee, Sang-Kyu (Agency for Defense Development) ;
- Kim, Kwang-Joong (Agency for Defense Development) ;
- Cheon, Ki-Cheol (Agency for Defense Development)
- Published : 1996.10.30
Abstract
The firming rate of cooked rice stored at
쌀(조생종, 중생종과 중만생종 각 1품종)의 수분 함량을 달리하여