pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Wheat Flour Takju during Fermentation

Kim, Ji-Young; Yi, Young Hyoun

doi:10.13050/foodengprog.2008.12.2.71

Food Eng. Prog. 2008; 12(2):71-77

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.2.71

Article

팽화미분 첨가에 따른 밀가루 탁주의 양조 중 pH, 산도, 색도, 환원당, 총당, 알코올 그리고 관능 성질 변화

김지영¹, 이영현¹^,^*

pH, Acidity, Color, Reducing Sugar, Total Sugar, Alcohol and Organoleptic Characteristics of Puffed Rice Powder Added Wheat Flour Takju during Fermentation

Ji-Young Kim¹, Young Hyoun Yi¹^,^*

Author Information & Copyright ▼

¹서울산업대학교 식품공학과

¹Food Science & Technology Department, Seoul National University of Technology

^*Corresponding author: Young Hyoun Yi, Food Science & Technology Department, Seoul National University of Technology, Gongneung-2 Dong, Nowon-Gu, Seoul 139-743, Korea. Tel: 82-2-970-6454; Fax: 82-2-976-6460, E-mail: youngyi@snut.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: May 31, 2008