Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 6
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- Pages.766-772
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Effect of Mal-Cha (Powdered Green Tea) on the Quality of Jeung-Pyun
말차(抹茶) 첨가에 따른 증편의 품질 특성
- Jung Su-Young (Dept. of Food and Nutrition, Wonkwang University) ;
- You Hyeon-Hee (Dept. of Food and Nutrition, Kunsan National University) ;
- Kim Kum-Suk (Dept. of Food and Nutrition, Wonkwang University) ;
- Shin Mee-Kyung (Dept. of Food and Nutrition, Wonkwang University)
- 정수영 (원광대학교 생활과학대학 식품영양학과) ;
- 유현희 (군산대학교 식품영양학과) ;
- 김금숙 (원광대학교 생활과학대학 식품영양학과) ;
- 신미경 (원광대학교 생활과학대학 식품영양학과)
- Published : 2005.12.01
Abstract
The purpose of this study is to find out the optimal mixing ratios of Mal-Cha for the preparation of Jeung-Pyun through sensory and mechanical tests. The proximate composition of Mal-Cha were