Effect of Washing on the Texture of Cooked Rice and the Loss of Soluble Solids

Kim, Du-Woon; Jung, Hae-Ok; Rhee, Chong-Ouk

doi:10.13050/foodengprog.1998.2.1.75

Food Eng. Prog. 1998; 2(1):75-78

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.1.75

Article

쌀밥의 텍스쳐와 고형물 손실에 미치는 수세의 영향

김두운¹, 정해옥², 이종욱¹^,^*

Effect of Washing on the Texture of Cooked Rice and the Loss of Soluble Solids

Du-Woon Kim¹, Hae-Ok Jung², Chong-Ouk Rhee¹^,^*

Author Information & Copyright ▼

¹전남대학교 식품공학과

²초당대학교 조리과학과

¹Dept. of Food Sci. & Technol,, Chonnam National University

²Dept. of Culinary Art, Chodang University

^*Corresponding author: Chong-Ouk Rhee, Dept. Food Sci. & Technol., Chonnam National University, Kwang-ju 500-757, Korea

ⓒ Copyright 1998 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Apr 30, 1998