Various kinds of jeolpyon (cubed rice cake) differing in roasted soybean flour. content (0, 5, 10, 15, 20%) were prepared to study digestibility, degree of gelatinization and retrogradation rate. Digestibility slightly in creased as soybean content increased. Degree of gelatinization also increased ...
Various kinds of jeolpyon (cubed rice cake) differing in roasted soybean flour. content (0, 5, 10, 15, 20%) were prepared to study digestibility, degree of gelatinization and retrogradation rate. Digestibility slightly in creased as soybean content increased. Degree of gelatinization also increased as soybean content increased. Retrogradation rate obtained from the changes in hardness of soybean jeolpyon with the control was 0.528 day and time constant (1/k) was 1.89 days.
Various kinds of jeolpyon (cubed rice cake) differing in roasted soybean flour. content (0, 5, 10, 15, 20%) were prepared to study digestibility, degree of gelatinization and retrogradation rate. Digestibility slightly in creased as soybean content increased. Degree of gelatinization also increased as soybean content increased. Retrogradation rate obtained from the changes in hardness of soybean jeolpyon with the control was 0.528 day and time constant (1/k) was 1.89 days.
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