The quality characteristics of plant-based muffins prepared with different contents of Actinidia arguta powder
Despite the high intake convenience and functionality of Actinidia arguta, its practical
utilization remains limited; therefore, the development of new products is necessary to …
utilization remains limited; therefore, the development of new products is necessary to …
[PDF][PDF] 토종다래분말을첨가한곤약젤리의품질특성
김명현 - 동아시아식생활학회지, 2022 - easdl.org
This study examined the antioxidant activity and the quality characteristics of konjac jelly
supplemented by adding different amounts of hardy kiwi powder of 0 g, 2 g, 4 g, 6 g, and 8 g …
supplemented by adding different amounts of hardy kiwi powder of 0 g, 2 g, 4 g, 6 g, and 8 g …
토종다래(Actinidia arguta) 분말의함량을달리하여제조한식물성머핀의품질특성
김정수， 김지윤， 정새울， 김민현， 박상혁… - 한국식품저장유통 …, 2022 - dbpia.co.kr
본 연구에서는 토종다래 분말의 함량을 달리하여 식물성 머핀을 제조한 후 품질 특성을
분석하여 가장 이상적인 토종다래 분말의 첨가 비율을 찾고자 하였다. 토종다래 분말을 …
분석하여 가장 이상적인 토종다래 분말의 첨가 비율을 찾고자 하였다. 토종다래 분말을 …
[PDF][PDF] 곤약을첨가한전약의품질특성
최순아， 정라나 - 동아시아식생활학회지, 2022 - easdl.org
Jeonyak samples were prepared with different quantities viz. 0%, 25%, 50%, 75%, and 100% of
Konjac gel, together with jujube and honey. Total soluble solid content, color, pH, and texture of …
Konjac gel, together with jujube and honey. Total soluble solid content, color, pH, and texture of …