Viscosity and Thermal Characterization of Levan

Jung, Sung-Je; Song, Ki-Bong; Kim, Byung-Yong; Chun, Uck-Han; Rhee, Sang-Ki

doi:10.13050/foodengprog.1999.3.3.176

Food Eng. Prog. 1999; 3(3):176-180

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.3.176

Article

다당류 레반의 점도 톡성 및 열적 튝성에 관한 연구

정성제¹, 송기방², 김병용¹, 전억한¹^,^*, 이상기²

Viscosity and Thermal Characterization of Levan

Sung-Je Jung¹, Ki-Bong Song², Byung-Yong Kim¹, Uck-Han Chun¹^,^*, Sang-Ki Rhee²

Author Information & Copyright ▼

¹경희대학교 식품가공학과

²생명공학연구소 웅용미생물연구부

¹Department of Food Science & Technology, Kyung Hee University,

²Applied Microbiology Research Division, Korea Institute of Bioscience and Biotechnology, KIST

^*Corresponding author: Uck-Han Chun, Department of Food Science and Technology, Kyung Hee University, Keehung-Eup, Yonginn, Kyunggi-Do 449-701, Korea

ⓒ Copyright 1999 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: Aug 31, 1999