Culinary science and hospitality research (한국조리학회지)
- Volume 8 Issue 2
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- Pages.245-254
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- 2002
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
A Study on the Standard Recipe of Grapephyun with Different Levels of Starch, Gelatin and Agar
포도편의 표준 조리법 연구
Abstract
This study was carried out to investigate the effects of grapephyun with different levels of starch, gelatin and agar. The results from this study are as follow. \circled1 Composition of the grapejuce was moisture 82.57g, reducing sugar 10.19g, sweetness 16
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