Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 3
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- Pages.337-344
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Quality Characteristics of Sulgidduk Supplemented with Sunflower (Helianthus annuus) Seeds
해바라기씨를 첨가한 설기떡의 품질 특성
- Lim, Jeom-Hee (Dept. of Culinary & Foodservice Management, Sejong University) ;
- Kang, Yang-Sun (Dept. of Culinary & Foodservice Management, Sejong University) ;
- Kim, Jong-Gun (Dept. of Culinary & Foodservice Management, Sejong University)
- Published : 2008.06.30
Abstract
This study was conducted to investigate the quality characteristics of Sulgidduk with different ratios of sunflower seeds (0, 3, 6, 9, 12%), stored over 3days. As amount of sunflower seed content increased, moisture contents decreased