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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(2):107-112

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.2.107

Article

자당 지방산 에스테르 또는 이소말토올리고당 첨가가 저장 쌀밥의 텍스쳐에 미치는 영향

김명환1,*, 김병용2, 김성곤3
Effect of Sucrose Fatty Acid Ester or Oligosaccharide Addition on Texture of Stored Cooked Rice
Myung-Hwan Kim1,*, Byung-Yong Kim2, Sung-Kon Kim3
1단국대학교 식품공학과
2경희대학교 식품가공학과
3단국대학교 식품영양학과
1Department of Food Engineering, Dankook University
2Department of Food Science and Technology, Kyunghee University
3Department of Food Science and Nutrition, Dankook University
*Corresponding author: Myung-Hwan Kim, Professor, Department of Food Engineering, Dankook University, Cheonan 330-714, 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: Aug 31, 1997