Culinary science and hospitality research (한국조리학회지)
- Volume 13 Issue 1 Serial No. 32
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- Pages.112-118
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- 2007
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Quality Characteristics of Snow Crab Cream Soup with Yam and Potato as a Thickening Agents
참마와 감자를 농후제로 사용한 홍게 크림수프의 품질 특성
- Oh, Young-Sub (Dept. of Culinary Arts, Gyeong-Ju University)
- 오영섭 (경주대학교 외식조리학과)
- Published : 2007.03.30
Abstract
This study was carried out to investigate the quality characteristics of snow crab cream soup in order to seek the possibility of using fresh yams and potatoes instead of roux as thickening agents. The highest crude lipid(p<.05) and moisture(p<.001) were examined for the snow crab cream soup with yams and with potatoes as thickening agents(