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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.5, 2007년, pp.671 - 676
양윤형 (충남대학교 식품영양학과) , 김민희 (충남대학교 식품영양학과) , 권오윤 (충남대학교 식품영양학과) , 이정희 (충남대학교 식품영양학과) , 이근종 (충남대학교 식품영양학과) , 이주운 (한국원자력연구원, 방사선과학연구소 방사선식품생명공학팀) , 김미리 (충남대학교 식품영양학과)
The effect of solid content on the physicochemical properties of rice porridge after reheating. The concentration of rice porridge was classified as solid content (12%, 10%, and 8%) by traditional Korean cooking methods. For reheating, packed rice porridge was boiled in water for 3 min and then cool...
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