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[국내논문] Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)
원주의 첨가량을 달리한 증편의 품질 특성 원문보기

한국식품저장유통학회지 = Korean journal of food preservation, v.29 no.6, 2022년, pp.965 - 975  

Choi, Jin-Hee ,  Chu, Ji-Hye ,  Choi, Hae-Yeon ,  Jeon, Hee-Kyung ,  Park, Jong-Dae ,  Sung, Jung-Min

Abstract ▼ AI-Helper 아이콘AI-Helper

In this study, by replacing makgeolli in jeungpyeon manufacturing with won-ju (raw makgeolli) and standardizing the mixing ratio, it was intended to provide information that could suit consumers’ tastes and utilize the added value of won-ju (R10, R20, R30, R40 means amounts of raw makgeolli)....

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