Culinary science and hospitality research (한국조리학회지)
- Volume 14 Issue 2
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- Pages.273-285
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- 2008
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Development of Granular Tea by Using Astringent Persimmon and Persimmon Leaves
떫은 감과 감잎을 이용한 과립차 개발에 관한 연구
- Byun, Gwang-In (Dept. of Food Technology & Food Service Industry, Yeungnam University) ;
- Kwon, Yong-Ju (Hotel Management, Kyung Hee University) ;
- Park, Mi-Lan (Dept. of Food Technology & Food Service Industry, Yeungnam University)
- Published : 2008.06.30
Abstract
The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and