Carbohydrate characteristics and storage stability of Korean confections Kangjeong and Dashik
1986
Lee, H.S. | Lee, S.R. (Ewha Woman's Univ., Seoul (Korea R.). Dept. of Food and Nutrition)
The carbohydrate characteristics and storability of two Korean traditional confections Seban-kangjeong (a Korean fried waxy-rice cookie) and starch-dashik (a Korean pressed starch cookie) were studied as compared with two Western confections fried cookie and biscuit. Seban-kangjeong showed lower contents of starch and sucrose and higher content of reducing sugar whereas starch-dashik showed higher contents of starch and sucrose and lower content of reducing sugar. Moisture content was higher in Korean confections than in Western confections
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