Analysis of Traditional Injulmi Manufacturing Process I : Steeping Process

Tie, Jin; Ryu, Gi-Hyung

doi:10.13050/foodengprog.2007.11.1.45

Food Eng. Prog. 2007; 11(1):45-53

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.1.45

Article

전통 인절미 제조공정 분석 I: 수침공정

김철¹, 류기형¹^,^*

Analysis of Traditional Injulmi Manufacturing Process I : Steeping Process

Jin Tie¹, Gi-Hyung Ryu¹^,^*

Author Information & Copyright ▼

¹공주대학고 식품공학과

¹Department of Food Science and Technology, Kongju National University

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