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보리순 및 핑거루트가루를 첨가한 양갱의 품질평가
Author
정남용, 채경연, 유수인
Journal Title
한국외식산업학회지
Publication Year
2021
Topics
Summary
This study examined the quality characteristics of Yanggaeng added with barley sprout powder and finger root powder. The total polyphenol and flavonoid contents, and DPPH radical scavenging activity of Yanggaeng significantly increased with increasing finger root powder content, and Yanggaeng containing 2% finger root powder showed high scores in color, flavor, and overall acceptability.
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