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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.1, 2022년, pp.1 - 6
박은빈 (을지대학교 식품영양학과) , 유수인 (성남식품연구개발지원센터) , 김연재 (을지대학교 식품영양학과) , 백진경 (을지대학교 식품영양학과)
In this study, we developed a healthy snack using dried shrimp powder which is rich in calcium to help prevent bone disease. Different types of yanggaeng were prepared with varying ratios of dried shrimp powder; 1%, 3%, 5%, and 7%. Moisture content, color value, texture properties, and mineral conce...
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