Effect of Soy Protein Concentrate on the Properties of White Layer Cake Making

Lee, Yong Suk; Park, Young-Seo; Chang, Hak-Gil

doi:10.13050/foodengprog.2006.10.2.107

Food Eng. Prog. 2006; 10(2):107-119

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.2.107

Article

농축 콩단백분의 첨가가 White Layer Cake의 제조특성에 미치는 영향

이용숙¹, 박영서², 장학길²^,^*

Effect of Soy Protein Concentrate on the Properties of White Layer Cake Making

Yong Suk Lee¹, Young-Seo Park², Hak-Gil Chang²^,^*

Author Information & Copyright ▼

¹경원대학교 생명공학부

²세종대학교 생활과학과

¹Division of Biotechnology, Kyungwon University

²Department of Human Life Science, Sejong University

^*Corresponding author: Hak-Gil Chang, Professor, Division of Biotechnology, Kyungwon University, San 65, Bokjeong-dong, Sujeong-gu, Gyeonggi-do, Seongnam 461-701, Korea. Phone: +82-31-750-5382, Fax: +82-750-5273, E-mail: jhk@kyungwon.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: May 31, 2006