한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제4권1호
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- Pages.95-102
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- 1989
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
전통식에 입각한 한국적인 fase food의 개발정착에 관한 연구
Study on the Development of Traditional Fast Food -Beandaeduk-
- Koo, Sung-Ja (College of Home Economics, Kyung Hee University) ;
- Lee, Young-Soon (College of Home Economics, Kyung Hee University) ;
- Chang, Jung-Ok (College of Home Economics, Kyung Hee University)
- 발행 : 1989.03.30
초록
The objective of this study was to access the effects of sensory and physical properties of Beandaeduk on 7 different combination methods (three were combined with mung bean and different proportions of water; four were combined with mung bean and various cereals with constant water), and 3 storage periods (0, 1 and 3 weeks at
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