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あぁかがさざただなはばぱまやゃらわゎんいぃきぎしじちぢにひびぴみりうぅくぐすずつづっぬふぶぷむゆゅるえぇけげせぜてでねへべぺめれおぉこごそぞとどのほぼぽもよょろを

アァカサザタダナハバパマヤャラワヮンイィキギシジチヂニヒビピミリウゥクグスズツヅッヌフブプムユュルエェケゲセゼテデヘベペメレオォコゴソゾトドノホボポモヨョロヲ ―

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á à Á À é è É È ç Ç ê

Ä Ö Ü ä ö ü ß

ְ ֳ ֲ ֱ ָ ַ ֵ ֶ ִ ֹ ּ ֻ ׂ ׁ ּ פ ם ן ו ט א ר ק ף ך ל ח י ע כ ג ד ש ץ ת צ מ נ ה ב

‘ ’ “ ” 〔〕〈〉「」『』【】＂（）［］｛｝

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、。 · ‥ … ¨ 〃 ― ∥ ＼ ∼ ´ ～ ˇ ˘ ˝ ˚ ˙ ¸ ˛ ¡ ¿ ː ！＇，．／：；？＾＿｀｜

½ ⅓ ⅔ ¼ ¾ ⅛ ⅜ ⅝ ⅞ ¹ ² ³ ⁴ ⁿ ₁ ₂ ₃ ₄

Æ Ð Ħ Ĳ Ł Ø Œ Þ Ŧ Ŋ æ đ ð ħ ı ĳ ĸ ŀ ł ø œ ß þ ŧ ŋ ŉ

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′ ″ ℃ Å ￠￡￥ ¤ ℉ ‰ ＄％Ｆ￦㎕㎖㎗ ℓ ㎘㏄㎣㎤㎥㎦㎙㎚㎛㎜㎝㎞㎟㎠㎡㎢㏊㎍㎎㎏㏏㎈㎉㏈㎧㎨㎰㎱㎲㎳㎴㎵㎶㎷㎸㎹㎀㎁㎂㎃㎄㎺㎻㎽㎾㎿㎐㎑㎒㎓㎔ Ω ㏀㏁㎊㎋㎌㏖㏅㎭㎮㎯㏛㎩㎪㎫㎬㏝㏐㏓㏃㏉㏜㏆

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구루텐을 사용해 제조한 새알심의 물성 = Rheological Properties of Sealsim Made of Gluten

한글로보기

https://www.riss.kr/link?id=A19615145

저자

이태규 (우석대학교 자연과학대학 식품공학과) ; 김종화 (우석대학교 자연과학대학 식품공학과)
발행기관
우석대학교 생명과학연구소
학술지명
생명과학연구소 논문집
권호사항

Vol.2 No.- [1998]
발행연도
1998
작성언어
Korean
KDC
518.000
자료형태
학술저널
수록면

79-83(5쪽)
제공처
RISS

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다국어 초록 (Multilingual Abstract)

Adzuki-bean porridges containing Sealsim made of gluten and wet grinded glutinious rice were produced and sterilized under condition of 120℃ for 20 min. This study examined rheological properties of Sealsim in adzuki-bean porridge under room temperature for 35 days. The results summarized as follows. Sealsim made by mixture 1 without arrowroot starch showed better quality than that made by mixture 2 containing arrowroot starch. Sealsim dried under 100℃ for 20 min. showed better quality for early 5 days. But the quality was decreasing continuously and became similiar after 30 days.

번역하기

Adzuki-bean porridges containing Sealsim made of gluten and wet grinded glutinious rice were produced and sterilized under condition of 120℃ for 20 min. This study examined rheological properties of Sealsim in adzuki-bean porridge under room tempera...

Adzuki-bean porridges containing Sealsim made of gluten and wet grinded glutinious rice were produced and sterilized under condition of 120℃ for 20 min. This study examined rheological properties of Sealsim in adzuki-bean porridge under room temperature for 35 days. The results summarized as follows. Sealsim made by mixture 1 without arrowroot starch showed better quality than that made by mixture 2 containing arrowroot starch. Sealsim dried under 100℃ for 20 min. showed better quality for early 5 days. But the quality was decreasing continuously and became similiar after 30 days.