한국조리학회지 (Culinary science and hospitality research)
- 제13권1호
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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)
참마와 감자를 농후제로 사용한 홍게 크림수프의 품질 특성
Quality Characteristics of Snow Crab Cream Soup with Yam and Potato as a Thickening Agents
초록
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(