Quality Characteristics of Wheat Flour Noodle Added with Onion Powder

Kim, Jong-Gu; Shim, Jae-Yong

doi:10.13050/foodengprog.2006.10.4.269

Food Eng. Prog. 2006; 10(4):269-274

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.4.269

Article

양파분말 첨가 국수의 품질 특성

김종구¹, 심재용¹^,^*

Quality Characteristics of Wheat Flour Noodle Added with Onion Powder

Jong-Gu Kim¹, Jae-Yong Shim¹^,^*

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¹국립한경대학교 식품생물공학과, 국립한경대학교 식품생물산업연구소

¹Department of Food & Biotechnology, Food and Bio-industrial Research Center, Hankyong National University

^*Corresponding author: Jae-Yong Shim, Department of Food & Biotechnology, Hankyong National University, 67 Seokjong dong, Ansung city, Kyonggi-do, Korea. Phone: 82-31-670-5158, Fax: 82-31-677-0990, E-mail: jyshim@hnu.hankyong.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: Nov 30, 2006