동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제15권4호
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- Pages.450-456
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
메밀싹가루 첨가량에 따른 국수의 품질 특성
Quality Characteristics of Noodles by Addition of Buckwheat Sprout Powder
- 김윤선 (경원대학교 한의학과) ;
- 한삭명 (한림대학교 식품영양학과 한국영양연구소) ;
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김종군
(세종대학교 조리외식학과) ;
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이영종
(경원대학교 한의학과) ;
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강일준
(한림대학교 식품영양학과 한국영양연구소)
- Kim Youn-Sun (Dept. of Pre-Oriental Medicine, Kyungwon University) ;
- Han Sag-Myung (Dept. of Food and Nutrition & The Korean Institute of Nutrition, Hallym University) ;
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Kim Chong-Kun
(Dept. of Culinary & Foodservice Management, Sejong University) ;
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Lee Young-Jong
(Dept. of Pre-Oriental Medicine, Kyungwon University) ;
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Kang Il-Jun
(Dept. of Food and Nutrition & The Korean Institute of Nutrition, Hallym University)
- 발행 : 2005.08.01
초록
This study was performed to provide basic data that will predict the usefulness of buckwheat sprout as food materials. The quality characteristics of noodles prepared with buckwheat sprout powder were investigated The buckwheat sprout powder was added to the noodles in 0, 2, 4, 6, and