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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.1, 2022년, pp.8 - 16
문태휘 (상명대학교 일반대학원 외식영양학과) , 신장호 ((주)해원바이오테크) , 한정아 (상명대학교 식품영양학과)
Rice (brown rice: milled rice=50:50) was cooked using different concentrations of hyaluronic acid (HA) solution (0.1, 0.3, 0.5, and 0.7%, respectively) as the cooking water, and the properties of the cooked rice were compared. As the HA content increased, the moisture content of the cooked rice sign...
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