Abstract:This study investigated the physicochemical properties (total soluble solid,
salinity, pH, Hunter color value, moisture content, and viscosity), total
dietary fiber (TDF) content, free sugar content, and antioxidant activities
(total flavonoid content, total phenolic content, and DPPH and ABTS radical
scavenging activities) of 11 types of commercial tteokbokki
sauce products in Korea. The pH values of the tteokb… Show more
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