국가 R&D 논문 조회
| 논문명 | Changes in Soybean (Glycine max L.) Flour Fatty-Acid Content Based on Storage Temperature and Duration | ||
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| 학술지 | MOLECULES | ISSN | 1420-3049 |
| SCI 구분 | 01 | 논문구분 | 국외 |
| 국내외학술지 구분 | 201 | 학술지 구분 | 학술지 |
| 성과년도 | 2018 | NTIS 성과고유번호 | JNL-2018-0019919809 |
| 초록 | Soybeans are low in saturated fat and a rich source of protein, dietary ber, and isoavone; however, their nutritional shelf life is yet to be established. This study evaluated the change in the stabil... | ||
콩, 녹두, 동부 가루의 품질 유지 기술 개발(Development of quality maintenance technology on soybean, mungbean, and cowpea flour)
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