- Volume 24 Issue 2
Quality Characteristics of Sesame Mook(Gomadoufu) with Various Starches
전분 종류를 달리한 참깨 묵(고마도후)의 품질 특성
- Park, Jong-Hee (Dept. of Culinary & Foodservice Management, Sejong University) ;
- Yoo, Seung-Seok (Dept. of Culinary & Foodservice Management, Sejong University)
- Received : 2013.12.06
- Accepted : 2014.04.20
- Published : 2014.04.30
In this study, instead of arrowroot starch sesame mook(Gomadoufu) used in the manufacture of expensive sesame mook the quality of the material characteristics and commercialized for to find out the possibility of replacement of other starch, propose. Potato starch RVA analysis was quick pasting temperature
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