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Quality characteristics of soft persimmon spread prepared with different functional saccharides
기능성 당 종류에 따른 홍시 스프레드의 품질 특성 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.28 no.2, 2021년, pp.209 - 217  

Choi, Ji-Young ,  Cho, Mun-Gyeong ,  Moon, Kwang-Deog

Abstract AI-Helper 아이콘AI-Helper

Soft persimmon spreads with four different functional saccharides were prepared for reducing the amount of excess sugar, and their quality characteristics were analyzed. CON1 had 40% sucrose added in weight, while CON2, XLT, IMO, FTO and MTD had 20% of sucrose, xylitol, isomalto-oligosaccharide, fr...

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