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김래영,기미라,김문용,이군자,최현미,전순실,Kim Rae-Young,Ki Mi-Ra,Kim Mun-Yong,Lee Goon-Ja,Choi Hyeon-Mee,Chun Soon-Sil 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.3
White bread with 1, 2, 3, 4 and $5\%$ Kimchi powder added and control samples were tested for moisture content, volume, height, color, free amino acid content, texture, and sensory characteristics. Moisture content was about $40.46\~41.35\%$ and increased according to the addition of Kimchi powder. Volume and height were increased with increasing Kimchi powder content For the crust and crumb color, lightness was decreased, but yellowness and redness were increased as Kimchi powder content increased For free amino acid content, glutamic acid, alanine, serine and leucine were detected in the white bread, and samples with higher content of kimchi powder showed higher amount of total free amino acid content From the sensory analysis, one with $3\%$ kimchi powder got the highest score for flavor, texture, color, moistness and overall acceptability.