Changes in Paste Viscosity of Extruded Buckwheat by Extrusion Process Variables

Lee, Jae-Kang; Im, Byung Soon; Ryu, Gi-Hyung

doi:10.13050/foodengprog.2006.10.2.92

Food Eng. Prog. 2006; 10(2):92-99

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.2.92

Article

압출성형 공정변수에 따른 메밀 압출물의 페이스트점도 변화

이재강¹, 임병순², 류기형³^,^*

Changes in Paste Viscosity of Extruded Buckwheat by Extrusion Process Variables

Jae-Kang Lee¹, Byung Soon Im², Gi-Hyung Ryu³^,^*

Author Information & Copyright ▼

¹공주대학교 식품공학과

²공주대학교 식품과학연구소

³공주대학교 식품영양학과

¹Department of Food Science and Technology, Kongju National University

²Institute of Food Science, Kongju National University

³Department of Food Nutrition, Kongju National University

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan 340-800, Korea. Phone: +82-41-330-1484, Fax: +82-41-335-5944, E-mail: ghryu@kongju.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