유과조리법의 표준화에 관한 연구(II) -첨가물과 건조 방법을 중심으로-
(주)코리아스칼라
- 최초 등록일
- 2016.04.02
- 최종 저작일
- 1995.05
- 6페이지/ 어도비 PDF
- 가격 4,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 10권 / 2호
ㆍ저자명 : 전형주, 손경희
영어 초록
This study was conducted to examine the effects of additives and drying methods in Yukwa's manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.
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