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민들레 분말의 첨가가 파운드 케이크의 품질특성에 미치는 영향
The Effect of Taraxacum coreamm Powder on Quality Characteristics of Pound Cake 원문보기

대한영양사협회 학술지 = Journal of the Korean dietetic association, v.27 no.3, 2021년, pp.191 - 200  

박인덕 (초당대학교 외식조리창업학과)

Abstract ▼ AI-Helper 아이콘AI-Helper

This study was carried out to investigate the effect of the addition of Taraxacum coreamm powder (TCP) (1%, 3%, 5%, 7%) on the quality of pound cake. The specific gravity of the pound cake increased, but the pH of the pound cake significantly decreased with the addition of Taraxacum coreamm powder. ...

주제어

#Taraxacum coreamm powder   #specific gravity   #specific loaf volume   #texture   #color value  

표/그림 (7)

참고문헌 (38)

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