Comparison of the Quality Characteristics of Jeungpyun (Fermented Rice Cake) Based on the Rice Varieties and Fermentation Starters-Reference-Cited by-同舟云学术

Comparison of the Quality Characteristics of Jeungpyun (Fermented Rice Cake) Based on the Rice Varieties and Fermentation Starters

Published:2021-12-31 Issue:12 Volume:50 Page:1365-1374
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Sim Eun-Yeong¹^ORCID,Kim Hong-Sik¹,Park Hye-Young¹,Choi Hye-Sun¹

Affiliation:

1. Crop Post-harvest Technology Division, National Institute of Crop Science, RDA

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-12-1365.pdf

Reference21 articles.

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2. Properties of Bread Made Using Wheat Gluten and Rice Flour from High-Yielding Cultivars

3. Choi JJ, Seo BH. A study on quality characteristics of Jeungpyeon with added Rubus coreanus Miquel. J East Asian Soc Diet Life. 2012. 22:52-61.

4. Choi YH, Kang MY. Studies on processing adaptability of rice varieties for preparation of Jeung pyun. J East Asian Soc Diet Life. 1994. 4:67-74.

5. Physicochemical Properties of Jeung-pyun Dough Containing with Different Amounts of Brown Rice

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