Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 32 Issue 1
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- Pages.140-146
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- 2000
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- 0367-6293(pISSN)
Studies on the Physico-chemical Properties of the Pine Nut's Gruel During Storage
잣죽의 저장에 따른 이화학적 성질변화
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Lee, Seog-Won
(Institute of Natural Resources, Korea University) ;
- Bae, Se-Kyung (Department of Food Technology and Science, Graduate School of Natural Resources, Korea University) ;
- Rhee, Chul (Department of Agricultural Chemistry, Korea University)
- Published : 2000.02.28
Abstract
The physicochemical properties, such as retrogradation, fat acidity and viscosity, on the pine nut's gruel at various contents of pine nut (0, 1, 3 and 5%) during storage at 4, 25 and
장기간 저장에 따른 잣죽의 이화학적 특성을 알아보기 위해 잣 함량별(0, 1, 3, 5%)로 죽을 제조하여 세가지 온도