Effects of Resting Time, Water Absorption Rate, and Salt Concentration on the Physico-chemical Properties of White Salted Noodle

Chang, Hak-Gil; Lee, Nam-Hoon; Park, Young-Seo

doi:10.13050/foodengprog.2006.10.1.31

Food Eng. Prog. 2006; 10(1):31-39

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.1.31

Article

숙성기간, 수분 훕수율 및 소금 첨가가 White Salted Noodle의 이화학적 특성에 미치는 영향

장학길¹, 이남훈¹, 박영서¹^,^*

Effects of Resting Time, Water Absorption Rate, and Salt Concentration on the Physico-chemical Properties of White Salted Noodle

Hak-Gil Chang¹, Nam-Hoon Lee¹, Young-Seo Park¹^,^*

Author Information & Copyright ▼

¹경원대학교 생명공학과

¹Division of Biotechnology, Kyungwon University

^*Corresponding author: Young-Seo Park, Associate professor. Division of Biotechnology, Kyungwon University, San 65, Bokjeong-dong, Sujeong-gu, Gyeonggi-do, Seongnam 461 701, Korea. Phone: +82-31-750-5378, Fax: +82-31-750-5273, E-mail: ypark@yungwon.ac.kr

ⓒ Copyright 2006 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: Feb 28, 2006