Effects of Frying Coating Materials on Brittleness

Chang, Kyu-Seob; Lee, Jong-Hyeouk; Park, Sang-Wook; Kim, Dong-Woo; Ho, Shin-Doo; Jo, Gab-Yeon; Hong, Soon-Taik

doi:10.13050/foodengprog.2001.5.1.1

Food Eng. Prog. 2001; 5(1):1-8

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.1.1

Article

튀깁 옷의 종쀼가 부서짐성에 미치는 영향

이종혁¹, 장규섭¹^,^*, 박상욱², 김동우², 신두호², 조갑연², 홍순택³

Effects of Frying Coating Materials on Brittleness

Kyu-Seob Chang¹, Jong-Hyeouk Lee¹^,^*, Sang-Wook Park², Dong-Woo Kim², Shin-Doo Ho², Gab-Yeon Jo², Soon-Taik Hong³

Author Information & Copyright ▼

¹충남대학교 식품공학과

²우송공업대학교 식품과학계열

³호원대학교 식품공학과

¹Department of Food Engineering, Chung Nam University

²Department of Food Technology, Woo Song Technical College

³Department of Food Engineering, Ho Won University

^*Corresponding author: Jong Hyeouk Lee, Department of Food Engineering Chung Nam University, Gung Dong, Yusong-Gu, Taejon 305-764, Korea

ⓒ Copyright 2001 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, 2001