Quality Characteristics of Yukwa (Fried Glutinous Rice Cake) with Curry Powder
نویسندگان
چکیده
منابع مشابه
Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder
This study was performed to increase the availability of Sedum sarmentosum (Dolnamul) and to improve the nutraceutical value of rice cakes (sulgitteok). The contents of crude protein, mineral, dietary fiber, water holding capacity, and hardness significantly and directly increased with lyophilized sedum powder (SP). Pore ratio and expansion rate decreased in samples containing more than 10% SP ...
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ژورنال
عنوان ژورنال: Korean Journal of Food Science and Technology
سال: 2015
ISSN: 0367-6293
DOI: 10.9721/kjfst.2015.47.2.211