Food Science and Preservation (한국식품저장유통학회지)
- Volume 8 Issue 2
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- Pages.181-186
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- 2001
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Extending Shelf-life of Rice Cake Using Coating Agent Containing Soy Protein Isolate
찹쌀떡의 보존기간 연장을 위한 대두단백질 코팅제의 특성
Abstract
The objective of this study is to determine the effect of soy protein isolate (SPI) film coating on the color, firmness, viscosity and weight loss of Rice Cake stored at 15, 20 and