Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 12 Issue 4
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- Pages.285-291
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- 1980
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- 0367-6293(pISSN)
Kinetic Studies on Hydration and Cooking of Rice
쌀의 수화 및 취반특성에 관한 속도론적 연구
- Cho, Eun-Kyung (Department of Food Engineering, Yon Sei University) ;
- Pyun, Yu-Ryang (Department of Food Engineering, Yon Sei University) ;
- Kim, Sung-Kon (Food Grain Technology Lab., Korea Institute of Science and Technology) ;
- Yu, Ju-Hyun (Department of Food Engineering, Yon Sei University)
- Published : 1980.12.30
Abstract
The hydration and cooking rate of two rice varieties, Akibare (Japonica) and Milyang 23 (Indica), were investigated in terms of mathematical rate equations. The hydration rate at temperatures of
아끼바레 및 밀양 23호의 수화 및 취반속도를 비교하였다. 수화속도는
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