Comparisons of Physicochemical and Sensory Properties in Noodles Containing Spinach Juice, Beetroot Juice and Cuttlefish Ink

Sim, Jae-Ho; Kim, Kyoung-Mi; Bae, Dong-Ho

doi:10.13050/foodengprog.2003.7.1.37

Food Eng. Prog. 2003; 7(1):37-43

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2003.7.1.37

Article

시금치주스, 비트주스, 오징어먹물을 첨가한 생면의 품질특성

심재호¹, 김경미², 배동호²^,^*

Comparisons of Physicochemical and Sensory Properties in Noodles Containing Spinach Juice, Beetroot Juice and Cuttlefish Ink

Jae-Ho Sim¹, Kyoung-Mi Kim², Dong-Ho Bae²^,^*

Author Information & Copyright ▼

¹건국대학교 식품공학과

²건국대학교 응용생물화학과

¹Department of Food Engineering, Konkuk University, Seoul, Korea

²Department of Applied Biology and Chemistry, Konkuk University, Seoul, Korea

^*Corresponding author: Dong-Ho Bae, Depart. of Applied Biology and Chemistry, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701 Korea, Phone: +82-2-450-3756, Fax: +82-2-456-7011, E-mail: donghoya@konkuk.ac.kr

ⓒ Copyright 2003 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, 2003