Effect of Sucrose Fatty Acid Ester or Oligosaccharide Addition on Texture of Stored Cooked Rice

Kim, Myung-Hwan; Kim, Byung-Yong; Kim, Sung-Kon

doi:10.13050/foodengprog.1997.1.2.107

Food Eng. Prog. 1997; 1(2):107-112

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.2.107

Article

자당 지방산 에스테르 또는 이소말토올리고당 첨가가 저장 쌀밥의 텍스쳐에 미치는 영향

김명환¹^,^*, 김병용², 김성곤³

Effect of Sucrose Fatty Acid Ester or Oligosaccharide Addition on Texture of Stored Cooked Rice

Myung-Hwan Kim¹^,^*, Byung-Yong Kim², Sung-Kon Kim³

Author Information & Copyright ▼

¹단국대학교 식품공학과

²경희대학교 식품가공학과

³단국대학교 식품영양학과

¹Department of Food Engineering, Dankook University

²Department of Food Science and Technology, Kyunghee University

³Department of Food Science and Nutrition, Dankook University

^*Corresponding author: Myung-Hwan Kim, Professor, Department of Food Engineering, Dankook University, Cheonan 330-714, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 1997