한국식품조리과학회지 (Korean journal of food and cookery science)
- 제7권4호
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- Pages.41-49
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- 1991
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
당의 종류와 물의 첨가량에 신감초편의 텍스쳐에 관한 연구
A Study of the Texture of Shinggumchopyun by the Amount of Water and Some Kinds of Sweeteners
초록
The objective of this study was to evaluate the effect of the Shinggumchopyun when the making of Shinggurnchopyun with the several kinds of sweeteners and amount of water on the texture. The evaluation of these results were as followings: 1. The standard recipes of Shinggurnchopyun were three cases. The first case was rice powder 350g, Shinggurnchopyun powder 7g, sugar 50g, water 90
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