국가 R&D 논문 조회
| 논문명 | Change of Quality and Physicochemical Characteristics of Mung-bean Flours with Germination and Roasting Condition | ||
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| 학술지 | 한국작물학회지 | ISSN | 0252-9777 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019688882 |
| 초록 | [Introduction]The mung-beans are commonly used in cuisines across Asia. Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in c... | ||
가루 용도별 콩, 녹두, 동부의 품질 특성 구명 및 최적 품종 선정(Development of quality standard and processing property on domestic legumes)
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