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쌀 품종별 당화액 첨가에 따른 증편의 품질특성
Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.6, 2022년, pp.510 - 518  

정인경 (순천대학교 생명산업과학대학 조리과학과) ,  정현숙 (순천대학교 생명산업과학대학 조리과학과)

Abstract AI-Helper 아이콘AI-Helper

This study compares the quality characteristics of Jeung-pyun prepared by supplementing with rice mash of various cultivars. Results showed high contents of crude protein and crude ash in Saeilmi. The highest and lowest amylose contents were obtained in Goami4 and Baekjinju, respectively. Saeilmi ha...

주제어

표/그림 (8)

참고문헌 (39)

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