한국식품조리과학회지 (Korean journal of food and cookery science)
- 제12권4호
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- Pages.522-534
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- 1996
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
효소원을 달리한 노치의 품질 변화
Quality Characteristics of Nochies Saccharified by Amylases from Various Sources
초록
The present study was conducted to investigate quality characteristics of Nochi made with malted barley flour with (Cl) and without hull (C2), comparing with Nochi that was treated with different sources of commercial amylases. There was higher level of moisture content (18.4%) in Nochi treated with fungal
키워드