Effects of Waxy and Normal Sorghum Flours on Sponge Cake Properties

Ghang, Hak-Gil; Park, Young-Seo

doi:10.13050/foodengprog.2005.9.3.199

Food Eng. Prog. 2005; 9(3):199-207

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.3.199

Article

찰성 및 메성 수수가루의 첨가가 Sponge Cake의 품질에 미치는 영향

장학길¹^,^*, 박영서¹

Effects of Waxy and Normal Sorghum Flours on Sponge Cake Properties

Hak-Gil Ghang¹^,^*, Young-Seo Park¹

Author Information & Copyright ▼

¹경원대학교 생명공학부

¹Division of Biotechnology, Kyungwon University

^*Corresponding author: Hak-Gil Chang, Professor, Division of Biotechnology, Kyungwon University, San 65, Bokjeong-dong, Sujeong-gu, Seongnam, Gyeonggi-do, 461-701, Korea. Phone: 031-750-5382, Fax: 031-750-5378, E-mail: jhk@kyungwon.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: Aug 31, 2005