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Quality Characteristics of Injulmi Prepared with Dry Glutinous Rice Flour According to the Punching Time

机译：根据冲压时间用干糯米面粉制备的肾上腺素的质量特征

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Young Mi Park; Hye Hyun Yoon;
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3. Preparation and quality characteristics of Korean wheat noodles made of brown glutinous rice flour with and without aroma [J] . Hae-Jin Kee, Su-Tae Lee, Yang-Kyun Park Korean Journal of Food Science and Technology . 2000,第4期

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5. Feasibility and assessment of high temperature short time (HTST) processing on the quality characteristics of dry edible beans. [D] . Kane, Karen Kay. 1992

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6. Influence of Rice Flour Glutinous Rice Flour and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage [O] . Jailson Pereira, Hongyan Hu, Lujuan Xing, 2020

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Quality Characteristics of Injulmi Prepared with Dry Glutinous Rice Flour According to the Punching Time

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