Abstract
본 연구에서는 새싹보리를 첨가하여(1, 2%) 스트링치즈를 제조하고 품질 특성을 검토하였다. pH는 새싹보리를 첨가한 스트링치즈에서 낮은 값을 보였으며 첨가 농도에 따른 유의적 차이는 보이지 않았다. 아미노산 함량은 새싹보리를 첨가함에 따라 threonine, cysteine, tyrosine, arginine, alanine, proline, lysine, is...
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