Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang

The objective of this study was to assess the sensory-related characteristics of the broth and porridge of ready-to-eat (RTE) ginseng chicken soup (Samgyetang) with sucrose stearate added at various concentrations (0.1%, 0.2%, and 0.3%) during storage at 25°C for 12 mon. Scores indicating the lightn...

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Detalles Bibliográficos
Autores principales: Triyannanto, Endy, Lee, Keun Taik
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932932/
https://www.ncbi.nlm.nih.gov/pubmed/29725207
http://dx.doi.org/10.5851/kosfa.2017.37.6.855

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932932/
https://www.ncbi.nlm.nih.gov/pubmed/29725207
http://dx.doi.org/10.5851/kosfa.2017.37.6.855

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