녹색통곡물을활용한누룽지의품질특성
이정애 - Culinary Science & Hospitality Research, 2018 - dbpia.co.kr
This research was performed to determine the quality characteristics of Nurungji containing
green whole grain, which is well known for its various functions and biological activity. This …
green whole grain, which is well known for its various functions and biological activity. This …
Low-temperature aging and drying treatments of restorative rice to improve its microbial safety and texture
HS Cheon, WI Cho, MS Chung… - Korean Journal of Food …, 2019 - koreascience.kr
In this study, a commercial production stepwise method for restorative rice with high quality
and microbial safety was developed. The stepwise treatment method included steaming …
and microbial safety was developed. The stepwise treatment method included steaming …
복원용밥의미생물안전성및식감향상을위한저온숙성및건조처리
천희순， 조원일， 정명수， 최준봉 - 한국식품과학회지, 2019 - dbpia.co.kr
본 연구의 침지쌀을 90-100℃ 의 온도에서 1, 2 차 증숙한 다음 0-10℃ 의 냉장저온에서
숙성하는 1 단계 처리와 이어 상대습도 85%,-20℃ 에서 냉동하는 2 단계 그리고 1-20℃ 의 …
숙성하는 1 단계 처리와 이어 상대습도 85%,-20℃ 에서 냉동하는 2 단계 그리고 1-20℃ 의 …