국가 R&D 논문 조회
| 논문명 | A study of the quality characteristics of frozen Korean rice cake by using different thawing methods | ||
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| 학술지 | FOOD SCIENCE AND BIOTECHNOLOGY | ISSN | 1226-7708 |
| SCI 구분 | 01 | 논문구분 | 국내 |
| 국내외학술지 구분 | 103 | 학술지 구분 | 학술지 |
| 성과년도 | 2018 | NTIS 성과고유번호 | JNL-2018-00110146190 |
| 초록 | The characteristics of frozen rice cakes after thawing them using different methods, such as standing at room temperature (NT), running water (RWT), pan-grill(PT), steam (ST), microwave (MWT), and sup... | ||
전분질 식품소재의 노화 억제 기술 개발(Development of Inhibitory Technology on Retrogradation in Starchy Foods)
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