Culinary science and hospitality research (한국조리학회지)
- Volume 15 Issue 1
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- Pages.202-208
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- 2009
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Physicochemical Characteristics and Cookie Potentialities of Korean Wheat Cultivars
국내산 밀의 품종별 이화학적 특성과 쿠키 제조 적성
- Choi, Young-Sim (Dept. of Hotel Culinary Arts, Shinheung College) ;
- Lee, Myung-Ho (Dept. of Hotel Culinary Arts, Shinheung College)
- Published : 2009.03.30
Abstract
This study was conducted to investigate the differences on physicochemical properties and cookie potentialities of Korean wheat cultivars. The protein contents of the wheat cultivars ranged from 8.80
국내산 밀 품종별 쿠키의 이화학적 특성과 제조 적성을 연구하였다. 그 결과 국내산 밀의 품종별 조단백질 함량은 8.80