Properties of Dried Apple Jeonggwa according to Apple Varieties

Author:

Lee Gyeong Mi, ,Kim Jin Won,Shin Jung-Kue

Publisher

Korean Society for Food Engineering

Subject

Food Science

Reference31 articles.

1. Bae GK , Kim DS , Lee SG , Kim DJ. 2019. Quality characteristics of songgo mushrooms junggwa by different amount of saccharides. Culi. Sci. & Hos. Res. 25: 15-23.

2. Cha SH , Shin NR , An HM , Yoo DI , Kim DI , Hyun TK , Jang KI. 2019. Quality and antioxidant properties of bread added with ‘Fuji’ apple juice. Korean J. Food Nutr. 32: 098-105.

3. Cho SH , Kang RK , Lee HG. 1984. A study on the ingredients preparation method of lotus root jungkwa. J. Korean Soc. Food Sci. Nutr. 13: 42-50.

4. Choi HD , Lee HC , Kim YS , Choi IW , Park YK , Seog HM. 2008. Effect of combined osmotic dehydration and hot-air drying on the quality of dried apple products. Korean J. Food Sci. Technol. 40: 36-41.

5. Han BR , Jung KJ , Han BJ. 2000. Hangwa made of easily, tasty, and beautifully. Institute of Korean Royal Cuisine, Seoul, Korea.

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