• Chemistry
  • Published 2011

헛개 열매 농축액 첨가에 따른 콩다식의 품질 특성

@inproceedings{2011,
  title={헛개 열매 농축액 첨가에 따른 콩다식의 품질 특성},
  author={황수정},
  year={2011}
}
This experiment was conducted to evaluate the quality characteristics of soybean Dasik containing different amounts of Hovenia dulcis Thunb. extract, and the results were as follows. In general components, the contents of moisture and crude protein increased with an increased amount of Hovenia dulcis Thunb. extract, whereas the crude fat content showed a tendency to decrease. The ash content was, however, not significantly different. In chromacity, the value of L, lightness, constantly… CONTINUE READING