국가 R&D 논문 조회
| 논문명 | Comparison of quality properties of cracker based on the rice flours contents | ||
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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-2018-0019833749 |
| 초록 | This study investigated the cracker characteristics based on rice flours contents in wheat flours. Shingil showed the low value in peak, hot paste, cold paste and breakdown viscosity, whereas setback ... | ||
고품질 가공용 벼 품종개발(Development of rice variety for high quality processing productions)
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