더덕분말 첨가량을 달리한 설기떡의 품질 특성

This study was conducted to evaluate the quality characteristics of Sulgidduck with additions of 0, 1, 3, 5, 7% deodeok powder. The moisture content of the Sulgidduck ranged from 55.06% to 57.39. The addition of deodeok powder in the Sulgidduck tended to decrease the pH value, but did not change bri... View More