The Korean Journal of Community Living Science (한국지역사회생활과학회지)
- Volume 16 Issue 2
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- Pages.17-26
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- 2005
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- 1229-8565(pISSN)
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- 2287-5190(eISSN)
Characteristics of Licorice Jellies using a Water Extract of Licorice Root and Various Gelling Agents
다양한 젤화제와 감초추출액을 이용한 감초젤리의 특성
- Oh Hae Sook (Dept. of Food and Nutrition, Sangji University) ;
- Won Hyang Rye (Dept. of Food and Nutrition, Sangji University)
- Published : 2005.06.01
Abstract
This study was conducted to investigate the usefulness of a hot water extract of licorice root as a source for production of healthy food. The electron donating capacity of the hot water extract of licorice root was very strong. This activity decreased by
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