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저장기간에 따른 솔잎분말 첨가 쿠키의 품질특성 KCI 등재 SCOPUS
Storage Quality Characteristics of Cookies Prepared with Pine Needle Powder
정현아, 김수현, 이민애
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/41685
한국식품저장유통학회지 (Korean J. Food Preserv.)
(한국식품저장유통학회지)
제16권 제4호 (2009.08)
pp.506-511
pp.506-511
한국식품저장유통학회
(The Korean Society of Food Preservation)
초록
We investigated changes in quality during storage of cookies prepared with pine needle powder these are functional foods. We chose the quantity of pine needle powder (0%, 3%, 6%, or 9%, by weight) and storage time (1 day, 3 days, or 5 days) as independent variables and conducted sensory tests, measured chromaticity, and investigated physical properties. Differences in sweetness (p
키워드
pine needle powdercookiestoragequality
저자
