Physical Characteristics of Rice Flour Puffed by Carbon Dioxide

Jeong, Heon-Sang; Min, Young-Kyoo; Toledo, Romeo T.

doi:10.13050/foodengprog.2002.6.2.152

Food Eng. Prog. 2002; 6(2):152-157

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.2.152

Article

가스주입식 팽화 쌀가루의 물리적 톡성

정헌상¹^,^*, 민용규², ToledoRomeo T.³

Physical Characteristics of Rice Flour Puffed by Carbon Dioxide

Heon-Sang Jeong¹^,^*, Young-Kyoo Min², Romeo T. Toledo³

Author Information & Copyright ▼

¹충북과학대학 식품생명과학과

²충북대학교 식품공학과

³조지아주립대학교 식품공학과

¹Dept. of Food Science & Biotechnology, Chungbuk Provincial University

²Dept. of Food Science & Technology, Chungbuk National University

³Dept. of Food Science & Technology, The University of Georgia, Athens, GA 30602, USA

^*Corresponding author: Heon-Sang Jeong. Dept. of Food Science & Biotechnology, Chungbuk Provincial University, Okchon, Chungbuk 373-800, Korea. Phone: 043-730-6382, E-mail : hsjeong@ctech.ac.kr

ⓒ Copyright 2002 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, 2002