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볶음땅콩가루, 새싹 땅콩가루를 첨가한 쌀파이의 품질 특성
Author
박지원, 이연리, 김민영, 김미옥, 이진주, 이혜림, 김수경, 정헌상
Journal Title
한국식품영양학회지
Publication Year
2018
Topics
Summary
This study aimed to produce rice pie to enhance the utilization of rice flour and analyze its quality characteristics with the addition of roasted peanut flour and peanut sprout flour. Rice pie exhibited lower water content and pH compared to wheat pie, while the addition of peanut flours increased pH and density.
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