Dynamic rheological properties of vacuum mixed dough

Jeong, Won-Ho; Lee, Seung Ju

doi:10.13050/foodengprog.2005.9.1.65

Food Eng. Prog. 2005; 9(1):65-69

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.1.65

Article

진공 반죽의 동적 레올로지 특성

정원호¹, 이승주²^,^*

Dynamic rheological properties of vacuum mixed dough

Won-Ho Jeong¹, Seung Ju Lee²^,^*

Author Information & Copyright ▼

¹(주)풀무원

²동국대학교 식품공학과

¹Pulmuone Co., Ltd

²Department of Food Science and Technology, Donggguk University, Korea

^*Corresponding author: Seung Ju Lee, Professor, Department of Food Science and Technology, Dongguk University, Seoul, 100-715 Korea, Phone: +82-2-2260-3372, Fax: +82-2-2260-3372, E-mail: Lseungju@dongguk.edu

ⓒ 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