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블랜칭 처리가 단호박의 품질특성과 항산화활성에 미치는 영향
Effect of Blanching Conditions on Qualities and Nutritional Characteristics of Sweet pumpkin 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.36 no.5, 2021년, pp.512 - 521  

최진희 (공주대학교 외식상품학과) ,  우혜은 (공주대학교 외식상품학과) ,  박종대 (한국식품연구원 가공공정연구단) ,  성정민 (한국식품연구원 가공공정연구단)

Abstract AI-Helper 아이콘AI-Helper

This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100℃ for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and gr...

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표/그림 (5)

참고문헌 (44)

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