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The Quality Characteristics of Deodeok-Doenjang Pre-treated by Various Sugaring Methods during Storage
- Source :
- Korean journal of food and cookery science. 30:663-669
- Publication Year :
- 2014
- Publisher :
- Korean Society of Food and Cookery Science, 2014.
-
Abstract
- We preprocessed and pickled Deodeok with Doenjang to improve its preservability and to distribute it widely, and we stored Deodeok for 3 weeks at 7°C and measured its quality. The sample pre-treated with 20% of dextrin retained its early texture better than the samples pre-treated with other methods after 3 weeks of storage (p
Details
- ISSN :
- 22871780
- Volume :
- 30
- Database :
- OpenAIRE
- Journal :
- Korean journal of food and cookery science
- Accession number :
- edsair.doi...........c1ec5d5eaa01f283d4d363d2bb603f72
- Full Text :
- https://doi.org/10.9724/kfcs.2014.30.6.663