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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
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