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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(1):16-21

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.1.16

Article

수분활성도를 달리한 모형식품분말의 압축성 및 융력이완

장규섭1,*, 김동우2, 김석신3
Compressibility and Relaxation Patterns of Model Food Powder at Different Water Activity Levels
Kyu-Sup Chang1,*, Dong-Woo Kim2, Suk-Shin Kim3
1충남대학교 식품공학과
2중경대학 식품가공학과
3가톨릭대학 식품가공학과
1Department of Food Science and Technology, Chungnam National University
2Department of Food Technology, Joongkyoung Technical College
3Department of Food Science and Nutrition, The Catholic University of Korea
*Corresponding author: Kyu-Seob Chang. Department Food Science and Technology, Chungnam National University, Taejon 305-764, Korea

ⓒ Copyright 1997 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: Apr 30, 1997