Change in Physical Properties of Jeongpyon by Steaming Temperature and Time during Storage

Ko, Kyung Hee; Chang, Kyu Seob; Lee, Eun Ju; Chun, Jae Keun

doi:10.13050/foodengprog.2004.8.3.184

Food Eng. Prog. 2004; 8(3):184-188

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.3.184

Article

증편 제조 시 증자온도 및 시간에 따른 제품의 물성 변화

고경희¹, 이은주¹^,^*, 장규섭¹, 전재근²

Change in Physical Properties of Jeongpyon by Steaming Temperature and Time during Storage

Kyung Hee Ko¹, Kyu Seob Chang¹^,^*, Eun Ju Lee¹, Jae Keun Chun²

Author Information & Copyright ▼

¹충남대학교 식품공학과

²서울대학교 식품공학과

¹Department of Food Science and Technology, ChungNam National University

²Department of Food Science and Technology, Seoul National University

^*Corresponding author: Kyu-Seob Chang, Department of Food Science and Technology, College of Agriculture and Life Science. Chungnam National University. 220 Gung-Dong. YusungGu. Daejon-City 305-764. Republic of Korea. Phone: 042-821-7876. Fax:, E-mail: Changks@cnu.ac.kr

ⓒ Copyright 2004 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, 2004