Physico-chemical Properties of Wheat Flour Supplemented with Black Rice Flour

Baik, Chang Seung; Park, Young-Seo; Chang, Hak-Gil

doi:10.13050/foodengprog.2008.12.1.49

Food Eng. Prog. 2008; 12(1):49-57

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.1.49

Article

흑미 가루를 첨가한 밀가루의 이화학적 특성

백창승¹, 박영서¹, 장학길¹^,^*

Physico-chemical Properties of Wheat Flour Supplemented with Black Rice Flour

Chang Seung Baik¹, Young-Seo Park¹, Hak-Gil Chang¹^,^*

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¹경원대학교 식품생물공학과

¹Department of Food Science and Biotechnology, Kyungwon University

^*Corresponding author: Hak-Gil Chang, Professor, Department of Food Science and Biotechnology, Kyungwon University, San 65, Bokjeongdong, Sujeong-gu, Gyeonggi-do, Seongnam 461-701, Korea, Tel: 031-750-5382, Fax: 031-750-5273, E-mail: jhk@kyungwon.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