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- W2904250565 abstract "We evaluated the quality characteristics of Kimbugak prepared using a microwave oven or the oil-frying puffing method with different contents (0%, 15% and 30%) of Capsosiphon fulvescens in dried laver. Microwave-processed Kimbugak had lower crude fat content but higher levels of crude ash, crude protein, and minerals than that prepared by oil-frying; it also had higher hardness values. The redness of Kimbugak containing 30% C. fulvescens processed using either method was lower than the control group. In sensory evaluations, participants preferred Kimbugak containing 30% C. fulvescens puffed by oil-frying. These results indicate that Kimbugak puffed using the oil-frying method has the best quality characteristics." @default.
- W2904250565 created "2018-12-22" @default.
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- W2904250565 date "2017-04-30" @default.
- W2904250565 modified "2023-09-27" @default.
- W2904250565 title "Preparation and Quality Characteristics of Kimbugak Using Capsosiphon fulvescens" @default.
- W2904250565 doi "https://doi.org/10.5657/kfas.2017.0139" @default.
- W2904250565 hasPublicationYear "2017" @default.
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