한국식품조리과학회지 (Korean journal of food and cookery science)
- 제8권3호
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- Pages.297-307
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- 1992
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
약과의 조리 및 저장에 관한 연구 - 제1보 ; 튀김조건에 따른 약과의 물성 평가 -
Studies on the Experimental Cookery and the Preservation of the Traditional Korean Fried Cookie , Yackwa
- Park, Kum-Mi (Dept. of Home Economics Shingu Junior College) ;
- Lee, Joo-Hee (Dept. of Food & Nutrition, Kyungsang National University) ;
- Yum, Cho-Ae (Dept. of Food & Nutrition, Sookmyung Women's University)
- 발행 : 1992.08.01
초록
This study has investigated a scientific approach to the manufacture of Yackwa, made by different frying conditions and has assessed texture characteristics through sensory evaluation and instrumental test. A standard Yackwa was made by frying at 150
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