Textural Properties of Ginger Jelly

Kim, Yong-kuk; Kim, Suk-Shin; Chang, Kyu-Seob

doi:10.13050/foodengprog.2000.4.1.33

Food Eng. Prog. 2000; 4(1):33-38

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.1.33

Article

생강젤리의 텍스쳐 톡성

김용국¹, 김석신², 장규섭³^,^*

Textural Properties of Ginger Jelly

Yong-kuk Kim¹, Suk-Shin Kim², Kyu-Seob Chang³^,^*

Author Information & Copyright ▼

¹삼원 식품 주식회사

²카톨릭대학교 식품영양학과

³충남대학교 식품공학과

¹Sam Won Co., Ltd.

²Department of Food Science and Nutrition, The Catholic University of Korea

³Department of Food Science and Technology, Chungnam National University

^*Corresponding author: Kyu-seob Chang, Department of Food Science and Technology, Chungnam National University, Daejon 305-764, Korea

ⓒ Copyright 2000 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, 2000