Table 6.
Change in viscosity characteristics of soy sauce and soybean paste sauce Ⅰ added with extracts of pear by sugar dur ing storage periods

	Storage period (day)
	0	30	60
Soy sauce	744±3.1a1)	688±2.0b	679±5.1c
Soybean paste sauce Ⅰ	165±9.0c	270±4.0b	275±13.0a

All values are mean±SD.
Different superscripts of a-c in a column means significantly different at p<0.05 level by Duncan's multiple range test.