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이소말토 올리고당의 첨가가 약과의 품질특성에 미치는 영향
김향숙,서월석,김은겸,이화영 충북대학교 교육 ·생활연구소 생활과학연구센터 2002 생활과학연구논총 Vol.6 No.2
This study was to develope low-calorie Yak-kwa by using oligosaccharides instead of honey. Sensory and instrumental textur properties of Yak-kwa were examined. The calorie of oligosaccharide Yak-kwa was 31% lower than honey Yak-kwa. Color of oligosaccharide Yak-kwa was lighter than that of honey Yak-kwa. Results of nstrumental test of texural proporties showed that hardness increased and cutting decreased as soaking time increased without significant differences between oligosaccharide Yak-kwa and honey Yak-kwa. Accepance test by sensoty panel showed no significant differences between oligosaccharid Yak-kwa and honey Yak-kwa.