당종류와 최종가열온도가 다른 결착제로 제조한 찰현미 쌀엿강정의 물리화학적, 관능적 특성 변화

Title
당종류와 최종가열온도가 다른 결착제로 제조한 찰현미 쌀엿강정의 물리화학적, 관능적 특성 변화
Other Titles
Physicochemical Properties and Sensory Evaluation of Brown Waxy Rice Yetgangjeong Prepared Using Different Sugar Types of Binders and End Heating Temperature
Authors
최은옥
Keywords
Yetgangjeong, brown waxy rice, rice syrup, trehalose, texture properties
Issue Date
2014-08
Publisher
한국식품조리과학회지
Series/Report no.
한국식품조리과학회지 ; 30권 4호 pp 463~471
URI
http://dx.doi.org/10.9724/kfcs.2014.30.4.463
http://dspace.inha.ac.kr/handle/10505/39607
ISSN
2287-1780
Appears in Collections:
College of Natural Science(자연과학대학) > Food and Nutrition (식품영양학) > Local Access Journal Papers, Reports(식품영양학 논문, 보고서)

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