The Quality Characteristics of Cooked rice with added Eating Quality Conditioner

Kim, Eun-mi; Yang, Hyo-Jin; Kim, Young-Hee; Chang, Kyu-Seob

doi:10.13050/foodengprog.2008.12.1.1

Food Eng. Prog. 2008; 12(1):1-7

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.1.1

Article

식미 개선제 첨가에 따른 쌀밥의 품질 특성

김은미¹, 양효진¹, 김영희¹, 장규섭¹^,^*

The Quality Characteristics of Cooked rice with added Eating Quality Conditioner

Eun-mi Kim¹, Hyo-Jin Yang¹, Young-Hee Kim¹, Kyu-Seob Chang¹^,^*

Author Information & Copyright ▼

¹충남대학교 식품공학과

¹Department of Food Science and Technology, Chungnam National University

^*Corresponding author: Kyu-Seob Chang, Department of Food Science and Technology, Chungnam National University, 220 Gung-dong, Yuseong-gu, Daejon, 305-764, Korea. Tel: 82-42-821-6727; Fax: 82-42-821-8897, E-mail: changks@cnu.ac.kr

ⓒ Copyright 2008 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, 2008