Physical Properties of Hard Dough Biscuit Dependent on Sugar Content and Particle Size

Lee, Seung Ju; Kim, Nam Su; Noh, Wan Seob

doi:10.13050/foodengprog.2000.4.3.173

Food Eng. Prog. 2000; 4(3):173-177

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.3.173

Article

설탕 함량 및 입자 크기에 따륜 비스킷의 붑성

이승주¹^,^*, 김남수¹, 노환섭¹

Physical Properties of Hard Dough Biscuit Dependent on Sugar Content and Particle Size

Seung Ju Lee¹^,^*, Nam Su Kim¹, Wan Seob Noh¹

Author Information & Copyright ▼

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk University

^*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, 3Ga 26 Junggu, Pildong. Seoul 100-715, 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: Aug 31, 2000