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Optimization of Ingredient Mixing Ratio for Preparation of Steamed Cake with Mugwort (Pseudosasa japonica Makino) Powder
혼합물 실험계획법에 의한 쑥 첨가 찜 케이크의 최적화
2012
Korean Journal of Food and Cookery Science
혼합물 실험계획법에 의한 쑥 첨가 찜 케이크의 최적화
This study examined the optimal ingredient mixing ratio for the preparation of steamed cake containing mugwort (Artemisia princeps var. orientalis) powder. After preliminary studies, the following ingredient ranges were determined; 110∼129% sugar, 3∼8% mugwort powder, 10 ∼25% oil. Among the different mixture designs, the D-optimal design was chosen for analysis. The results of F-test, specific gravity, viscosity, volume and color values (L, a, b), hardness decided a linear model, while the
doi:10.9724/kfcs.2012.28.1.067
fatcat:o4c5g4ehangy3imi6xb6elyl6u