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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.5 = no.171, 2003년, pp.905 - 913
이귀주 (고려대학교 가정교육과) , 김소정 (고려대학교 가정교육과) , 고봉경 (계명대학교 식품영양학과)
The physicochemical properties of rice flour roasted at various temperatures and times were analyzed, and the quality characteristics of tarakjuk made from these roasted rice flours were investigated. As roasting temperature and time increased, rice flour showed decreasing moisture, protein content,...
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