- Volume 32 Issue 4
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Quality Characteristics of Ssamjang Added with Cheonggukjang and Various Kinds of Jocheong during Storage
청국장과 조청을 이용하여 제조한 쌈장의 저장 중 품질특성
- Kim, Seok-Young (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
- Kim, Ha-Yoon (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
- Cho, Mi-Sook (Department of Nutritional Science and Food Management, Ewha Womans University) ;
- Yoo, Seon-Mi (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration)
- 김석영 (농촌진흥청 국립농업과학원 농식품자원부) ;
- 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
- 조미숙 (이화여자대학교 식품영양학과) ;
- 유선미 (농촌진흥청 국립농업과학원 농식품자원부)
- Received : 2016.04.22
- Accepted : 2016.06.10
- Published : 2016.08.31
Purpose: This study was conducted to develop easy-made ssamjang products with differentiated materials and methods to meet the needs for a healthy and easy- lifestyle trend with lowered manufacturing expenses. Methods: Ssamjang was made with cheonggukjang and different kinds of jocheong as glutinous (GRSS), sweet potato (SPTSS), sweet pumpkin (SPKSS), bellflower root (BRSS) and ginger (GSS) and stored at
Supported by : National Institute of Agricultural Sciences
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