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starch solutions. Korean J. Food Sci. Technol. 16(1) : 29∼36.
Lii CY, Tsai ML and Ts8eng KH 1996. Effect of amylose content on the rheological property of rice starch. Cereal Chem. 73(4) : 415∼420.
Medcalf DG and Gilles KA 1965. Wheat starch. Ⅰ. Comparison of physicochemical properties. Ceral Chem.,
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mentation. J. Korean Soc Food Sci Nutr 33(9), 1515~1521
Table 1. Proximate composition of Alaska pollack roe
Proximate composition
(%)
Moisture
70.5±0.34
Ash
8.1±0.14
Protein
13.8±0.08
Lipid
0.4±0.24
Carbohydrate
7.2±0.16
Total
100.0
Table 2. DPPH radical scavenging activities of water extracts
fro
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of Takju prepared with old rice. Korean J Food Sci Technol 36: 609-615.
20. So MH, Lee YS, Noh WS. 1999. Change in microorganisms and main components during Takju brewing by a modified Nuruk. Korean J Food and Nutr 12: 226-232. 1.서론 3. 결과 및 고찰
2.방법
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bulgogi (beef in a soy sauce marinade), served on a bed of rice.
6. 비빔밥[bibimbap] Rice Mixed with Vegetables and Beef
Rice topped with various cooked vegetables, such as zucchini, mushrooms and bean sprouts, plus beef and a fried egg. Served with red chili paste, which should be mixed in t
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of a car) motorway(turnpike)
caravan(trailer) return ticket(round-trip
diversion(detour) ticket)
dual carriageway(divided season-ticket holder
highway) (commuter)
high street(main street) semi-articulated lorry
lay-by(roughly, turnout or superelevated(banked curve)
rest area) no tipping(no du
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starch chemistry and Technology. (1984)
15) Park HH, Lee KH, Kim SK. Effect of heat-moisture treatments on physico-chemical properties of chestnut starch. Korean J Food Sci Technol 18: 437-442.(1986)
16) Park IS, Kim SK, Kim CS. Physicochemical properties of chestnut starch. J Korean Agric Chem Soc
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