한국조리학회지 (Culinary science and hospitality research)
- 제12권2호
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- Pages.168-183
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- 2006
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
청국장 분말을 첨가한 롤빵의 물성 및 관능적 특성
Rheological Properties and Sensory Characteristics of Roll Bread with Chungkukjang Powder
- Ok, Min (Dept. of Functional Food Consulting, Sorabol College) ;
- Jung, In-Chang (Dept. of Tourism & Hotel Culinary Arts, Sorabol College)
- 발행 : 2006.06.30
초록
The purpose of this study was to investigate quality characteristics of roll bread with the addition of Chungkukjang powder(0, 5, 10, 15, 20%). The antioxidative activity of antioxidative substances produced from several bacterial strains isolated from fermented foods were tested by DPPH
키워드