Rheology of Soymilk Gels: Effect of Carrageenan and GDL Addition

Hong, Soon-Taek

doi:10.13050/foodengprog.2003.7.3.146

Food Eng. Prog. 2003; 7(3):146-153

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2003.7.3.146

Article

두유겔의 유변학적 성질에 대한 카라기난 및 GDL 첨가 효과

홍순택 ¹ ^, ^*

Rheology of Soymilk Gels: Effect of Carrageenan and GDL Addition

Soon-Taek Hong ¹ ^, ^*

Author Information & Copyright ▼

¹호원대혁교 공과대학 식품조리학부

¹Division of Food & Cooking, Howon University

^*Corresponding author: Soon-Taek Hong, Division of Food & Cooking, Howon University, 727 Walha, Impi, Gunsan 573-718, Korea. Phone: +82-63-450-7265, Fax: +82-63-450-7777, E-mail: sthong@sunny.howon.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: Aug 31, 2003