Change in Young's Modulus of LBG-added Model Ice Cream under Storage Condition for Ice Recrystallization

Song, Daeil; Lee, Seung Ju

doi:10.13050/foodengprog.2007.11.4.248

Food Eng. Prog. 2007; 11(4):248-252

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.4.248

Article

LBG 첨가 모델 아이스크림의 재결정화 저장조건에 따른 Young's modulus의 변화

송대일¹, 이승주¹^,^*

Change in Young's Modulus of LBG-added Model Ice Cream under Storage Condition for Ice Recrystallization

Daeil Song¹, Seung Ju Lee¹^,^*

Author Information & Copyright ▼

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University, Korea

^*Corresponding author: Seung Ju Lee, Professor, Department of Food Science and Technology, Dongguk University, Seoul, 100-715 Korea Phone: +82-2-2260-3372, Fax: +82-2-2260-3372, E-mail: Lseungju@dongguk.edu

ⓒ 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: Nov 30, 2007