Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 15 Issue 3
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- Pages.287-294
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- 1983
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- 0367-6293(pISSN)
Physicochemical Assessment of Quality Characteristics of Extruded Barley Under Varied Storage Conditions -II. Non-enzymatic Browning-
상이한 조건하에서 저장한 압출보리의 품질특성에 관한 이화학적 평가 -제 2 보 : 비효소적 갈색화-
- Shin, Hyo-Sun (Dept. of Food Technology, Dongguk University) ;
- Gray, J. Ian (Dept. of Food Science and Human Nutrition, Michigan State University) ;
- Cuppett, Susan L. (Dept. of Food Science and Human Nutrition, Michigan State University)
- Published : 1983.01.01
Abstract
Change of color, browning index, soluble protein, reducing sugar content, and available lysine were monitored for raw and extruded barely powders during four months of ambient and accelerated storage temperatures with
3가지 다른 조건하에서 제조된 압출보리와 생보리를 0.31 및 0.71의 수분활성과
Keywords