The Effects of Resistant Starch on the Physico-chemical Properties of White Layer Cake

Chang, Hak-Gil; Lee, Myung-Ho; Park, Young-Seo

doi:10.13050/foodengprog.2007.11.4.313

Food Eng. Prog. 2007; 11(4):313-320

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.4.313

Article

저항전분의 첨가가 White Layer Cake의 이화학적 특성에 미치는 영향

장학길¹, 이명호², 박영서¹^,^*

The Effects of Resistant Starch on the Physico-chemical Properties of White Layer Cake

Hak-Gil Chang¹, Myung-Ho Lee², Young-Seo Park¹^,^*

Author Information & Copyright ▼

¹경원대학교 식품생물공학과

²신흥대학 호텔조리과

¹Department of Food Science and Biotechnology, Kyungwon University

²Department of Hotel Culinary Arts, Shinheung College

^*Corresponding author: Young-Seo Park, Associate Professor, Department of Food Science and Biotechnology, Kyungwon University, San 65 Bokjeong-dong, Sujeong-gu, Seongnam 461 -701, Korea. Phone: 031-750-5378, Fax: 031-750-5273 E-mail: ypark@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: Nov 30, 2007