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KMID : 0378019740170010114
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New Medical Journal
1974 Volume.17 No. 1 p.114 ~ p.116
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Studies on Invert Sugar Producing in Course of Porridge Preparation
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Abstract
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Author inverstigate study on the production of invert sugar in the course of porridge preparation according to boiling time in some kinds of Korean cereal for patient diet.
Generally, there are no significant increase of invert sugar at first period of boiling time and thereafter constant variation reached at about 90min., finally.
In the problem of diet therapy, desirable cooking method for patient´s diet must consider on the aspect of cooking technology.
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