Effect of Concentrated and Isolated Soy Protein on the Texture during Storage of White Layer Cake

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

doi:10.13050/foodengprog.2006.10.3.151

Food Eng. Prog. 2006; 10(3):151-163

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.3.151

Article

농축 및 분리콩단백이 White Layer Cake 저장 중 텍스처에 미치는 영향

장학길¹, 이용숙², 박영서¹^,^*

Effect of Concentrated and Isolated Soy Protein on the Texture during Storage of White Layer Cake

Hak-Gil Chang¹, Yong Suk Lee², Young-Seo Park¹^,^*

Author Information & Copyright ▼

¹경원대학교 생녕공학부

²세종대학교 생활과학과

¹Division of Biotechnology, Kyungwon University

²Department of Human Life Science, Sejong 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: 031-750-5378, Fax: 031-750-5273, E-mail: ypark@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: Aug 31, 2006