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프리카 분말을 첨가한 가래떡의 품질특성, 노화 억제 및 항산화 특성
Author
김시연, 오현빈, 이휘림, 김영순
Journal Title
한국식품조리과학회지
Publication Year
2018
Topics
Summary
This study aimed to analyze the quality characteristics, retarding retrogradation effect, antioxidant activity, and sensory properties of Garaedduk with added Freekeh and to determine the optimal proportion. The results showed that adding 5% Freekeh improved the quality characteristics and retarding retrogradation effect, and exhibited the best sensory properties.
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