Effect of Formulation and Resting Time on the Color of Yellow Alkaline Noodle Sheet

Kim, Soon Tae; Park, Young-Seo; Chang, Hak-Gil

doi:10.13050/foodengprog.2007.11.1.11

Food Eng. Prog. 2007; 11(1):11-17

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.1.11

Article

배합비율 및 숙성시간이 Yellow Alkaline Noodle Sheet의 색도에 미치는 영향

김순태¹, 박영서², 장학길²^,^*

Effect of Formulation and Resting Time on the Color of Yellow Alkaline Noodle Sheet

Soon Tae Kim¹, Young-Seo Park², Hak-Gil Chang²^,^*

Author Information & Copyright ▼

¹세종대학고 조리외식경영학과

²경원대학고 생명공학부

¹Department of Culinary and Food Service Management, Sejong University

²Division of Biotechnology, Kyungwon 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: +82-31-750-5273. E-mail: jhk@kyungwon.ac.kr

ⓒ Copyright 2007 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: Feb 28, 2007