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당 , 소금 및 부재료 첨가에 따른 흰죽의 리올리지 특성변화
Changes in the Rheological Characteristics of Korean White Gruel by the Addition of Sucrose , Sodium Chloride and Minor Food Materials
이창호 , 한억 ( Chang Ho Lee , Ouk Han )
UCI I410-ECN-0102-2009-570-007387996
이 자료는 4페이지 이하의 자료입니다.

The effects of sucrose, sodium chloride, and minor food materials on the rheological properties of Korean white gruel were investigated. As concentrations of sucrose and sodium chloride was increased, the yield stress was increased from 0.562 to 0.841, respectively. The pumpkin and snail drastically increased yield stress, but red bean showed no significant effect.

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