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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书目信息
页码
pp. 227-236
其它主题
Activite enzymatique; Farine de cereale; Contenido de nitrogeno; Composicion; Qualite; Aminoacidos; Alcool/ fermentation; Teneur en elements mineraux; Actividad enzimatica; Acide amine; Alcoholes/ fermentacion
语言
韩国人
注释
11 tables; 14 ref. Summaries (En, Ko)
类型
Numerical Data; Summary
1987-08-15
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