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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 442 - 442 (1page)
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To improve the viscosity and hardness of rice porridge for silver food, we investigated the effect of thickeners. The instant product is composed of popped waxy rice (40%) and non-waxy rice (56%), shell calcium (2%), and soybean protein (2%). The rice porridge is prepared by adding 100 ml of water (85°C) into the instant product and stirred. The viscosity and hardness of the prepared rice porridge were dependent on the quantity of product (10 to 30 g) and the content of non-waxy rice. The ratio of waxy and non-waxy rice in the instant product changed from 40:56 to 20:76. We examined ^_@span style=color:#999999 ^_# ... ^_@/span^_#^_@a href=javascript:; onclick=onClickReadNode('NODE10668777');fn_statistics('Z354','null','null'); style='color:#999999;font-size:14px;text-decoration:underline;' ^_#전체 초록 보기^_@/a^_#
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