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Quality Characteristics of Salicornia herbacea L. Extract Added Brown Sauce

التفاصيل البيبلوغرافية
العنوان:	Quality Characteristics of Salicornia herbacea L. Extract Added Brown Sauce
المؤلفون:	Moon-Hoon Hahm, Ja-Kyoung Kim
المصدر:	The Korean Journal of Food And Nutrition. 26:184-191
بيانات النشر:	The Korean Society of Food and Nutrition, 2013.
سنة النشر:	2013
مصطلحات موضوعية:	Brown sauce, Taste, chemistry.chemical_compound, food, Chemistry, DPPH, Food science, Sweetness, Quality characteristics, Salicornia herbacea, Water content, Flavor, food.food
الوصف:	This study performed physicochemical characteristics and sensory tests on brown sauce with different Salicornia herbacea L. (saltwort) content to find the best brown sauce recipe with saltwort. Moisture content increased with greater saltwort extract content. There was significant (p
تدمد:	1225-4339
DOI:	10.9799/ksfan.2013.26.2.184
URL الوصول:	https://explore.openaire.eu/search/publication?articleId=doi_________::b01cee7b428321be2b834265d06d22c5 https://doi.org/10.9799/ksfan.2013.26.2.184
Rights:	OPEN
رقم الانضمام:	edsair.doi...........b01cee7b428321be2b834265d06d22c5
قاعدة البيانات:	OpenAIRE

الوصف
تدمد:	12254339
DOI:	10.9799/ksfan.2013.26.2.184