Flour Characteristics Related to Noodle Sheet Color for Making Yellow Alkaline Noodles

Chang, Hak-Gil; Park, Young-Seo; Lee, Myung-Ho

doi:10.13050/foodengprog.2006.10.2.83

Food Eng. Prog. 2006; 10(2):83-91

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.2.83

Article

밀가루의 이화학적 특성이 Yellow Alkaline Noodle의 색택에 미치는 영향

장학길¹^,^*, 박영서¹, 이명호²

Flour Characteristics Related to Noodle Sheet Color for Making Yellow Alkaline Noodles

Hak-Gil Chang¹^,^*, Young-Seo Park¹, Myung-Ho Lee²

Author Information & Copyright ▼

¹경원대학교 생명공학부

²신흥대학 호텔조리과

¹Division of Biotechnology, Kyungwon University

²Department of Hotel Culinary Arts, Shingheung College

^*Corresponding author: Hak-Gil Chang, Professor, Division of Biotechnology, Kyungwon University, San 65 Bokjeong-dong, Sujeong-gu, Seongnam 461-701, Korea. Phone: 031-750-5382, Fax: 031-750-5378, 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