Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour

Lee, Jun Ho; Kim, Gyeong Hwa; Kim, Yang Sun

doi:10.13050/foodengprog.2005.9.1.26

Food Eng. Prog. 2005; 9(1):26-31

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.1.26

Article

Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour

Jun Ho Lee¹^,^*, Gyeong Hwa Kim¹, Yang Sun Kim¹

Author Information & Copyright ▼

¹Division of Food, Biological and Chemical Engineering, Daegu University

^*Corresponding author: Jun Ho Lee, Professor, Division of Food, Biological and Chemical Engineering, Daegu University, Gyeongsan, Gyeongbuk 712-714, Korea. Phone: +82-53-850-6535, Fax:82-53-850-6539, E-mail: leejun@daegu.ac.kr

ⓒ Copyright 2005 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, 2005