| 摘要 |
The present invention relates to a method for making cooked rice and cereals having improved sensory preference, and can provide cooked rice having a high nutritive value while increasing the utilization of cereals using a cereal mixture in which 5-25 wt% of one cereal selected from the group consisting of brown rice, barley, glutinous millet, glutinous rice, black rice, and millet, is mixed with 50-70 wt% of white rice, and thus is suitable for being used in homes or food service facilities. |
