국가 R&D 논문 조회
| 논문명 | Quality Characteristics of Jeung-pyun Using Dry Milling Rice Flour | ||
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| 학술지 | 한국식품과학회지 | ISSN | 0367-6293 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019966180 |
| 초록 | This study was investigated to quality characteristics of Jeung-pyun using dry milling rice flour. Rice flour Samkwang and Seolgaeng were dry milled by air milling method, used as a sample. And Samkwa... | ||
장기 저장 벼를 이용한 쌀가루 제품의 이용확대 기술 개발(Development for Utilization Technologies of Rice Flour Products using Rice during Long-term Storage)
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