Role of Various Sugars in the Quality Characteristics of Sugar-Snap Cookies

Kim, Byong Ki; Ahn, Jhii Weon

doi:10.13050/foodengprog.2008.12.1.15

Food Eng. Prog. 2008; 12(1):15-23

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.1.15

Article

Role of Various Sugars in the Quality Characteristics of Sugar-Snap Cookies

Byong Ki Kim¹^,^*, Jhii Weon Ahn¹

Author Information & Copyright ▼

¹Department of Food Engineering, Dankook University, Cheonan, Chungnam 330-714, Korea

^*Corresponding author: Byong Ki Kim, Department of Food Engineering, Dankook University, San 29 Anseo-dong, Cheonan, Republic of Korea. 330-714 Tel: 82-41-550-3564; Fax: 82-41-550-3566, E-mail : byongkim@dankook.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