국가 R&D 논문 조회
| 논문명 | Impact of legume flours on quality of gluten-free rice cookies and muffins | ||
|---|---|---|---|
| 학술지 | Cereal Chemistry | ISSN | 0009-0352 |
| SCI 구분 | 02 | 논문구분 | 국외 |
| 국내외학술지 구분 | 202 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-00110021692 |
| 초록 | Legumes are an excellent source of protein, carbohydrate, dietary fiber, and phytochemicals and might be an alternative for improving the nutritional value of gluten-free products. This study was carr... | ||
콩, 녹두, 동부 가루의 이용성 증진 및 가공적성 향상 기술 개발(Development of utilization and processing property of soybean, mungbean, and cowpea flours)
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