Studies on the quality of Kochujang prepared with grain and flour of glutinous rice
1986
Kim, K.H. (Seoul Women's Univ., Seoul (Korea R.). Dept. of Food Science) | Bae, J.S. (Joongkyoung Junior Coll., Taejon (Korea R.). Dept. of Food and Nutrition)
Three types of Kochujang (soybean-red pepper paste) were prepared with glutinous rice flour, glutinous rice grain or the mixture of flour and grain to investigate some chemical composition, enzyme activities and the texture of moisture, crude protein, crude fat, minerals and alcohols, titrable acidity and pH among the tested groups
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