국가 R&D 논문 조회
| 논문명 | Physical and Textural Characteristics of Korean Pancake made with Mungbean flours | ||
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| 학술지 | 한국식품영양과학회지 | ISSN | 1226-3311 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 106 | 학술지 구분 | 학술지 |
| 성과년도 | 2018 | NTIS 성과고유번호 | ENL-2018-00110021572 |
| 초록 | The physical and texture properties of Korean pancake made with three Korean mungbean (Sohyun, Dahyun, and Jangan cultivars) flours (MF) as well as mungbean-waxy rice flour blends (MRF) were investiga... | ||
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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