Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 2
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- Pages.200-206
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
The Physicochemical and Sensory Characteristics of Bread Added with Red Ginseng Powder
홍삼 분말 첨가 식빵의 이화학적 및 관능적 특성
- Kim Na-Young (Department of Food Science and Nutrition, Joongbu University) ;
- Kim Sung-Hwan (Department of Food Science and Nutrition, Joongbu University)
- Published : 2005.04.01
Abstract
This study was conducted to investigate the quality characteristics of the bread with red ginseng powder(RG). Four different powder concentration levels of 0, 3, 6, and