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쌀눈쌀가루 배합 비율과 조리 방법에 따른 약과의 품질특성
Quality Characteristics of Embryonic Rice Flour Substituted Yakgwa Cooked using Different Frying Methods 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.36 no.6, 2021년, pp.640 - 648  

전재은 (군산대학교 식품영양학전공) ,  이인선 (군산대학교 식품영양학전공)

Abstract AI-Helper 아이콘AI-Helper

In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour (WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemical characterization and acceptance tests were conducted. ERF had a hi...

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표/그림 (7)

참고문헌 (39)

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