Suppression Effect of Maltitol on Retrogradation of Korean Rice Cake(Karedduk)

Song, Jae-Chul

doi:10.13050/foodengprog.2002.6.4.344

Food Eng. Prog. 2002; 6(4):344-354

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.4.344

Article

가래떡의 노화 억제에 대한 말티롤의 효과

송재철 ¹ ^, ^*

Suppression Effect of Maltitol on Retrogradation of Korean Rice Cake(Karedduk)

Jae-Chul Song ¹ ^, ^*

Author Information & Copyright ▼

¹울산대 생활과학부

¹Dept. of Food Sci. & Nutri., University of Ulsan, Ulsan 680-749, Korea

^*Corresponding author: Jae-Chul Song, Dept. of Food Sci. & Nutri., University of Ulsan, Ulsan 680-749, Korea. Phone: 82-52-259-2370 Fax: 82-52-259-2370, E-mail: jcsong2002@yahoo.co.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: Nov 30, 2002