Physicochemcal Properties of Jeungpyun, Korean Traditional Fermented Rice Cake Prepared with Brown Rice and Barley Flour
Hye Young L. Kim, Mie Ja Park
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/5156
Korean Journal of Environmental Biology
(환경생물)
Vol. 21 No. 4
(2003.12)
pp.377-383
pp.377-383
한국환경생물학회
(Korean Society Of Environmental Biology)
초록
The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour,
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