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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(2):91-97

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.2.91

Article

도토리묵의 저장성에 미치는 chitosan의 효과

문춘선1, 김봉섭1, 박광식1, 허종화1,*
Preservative Effects of Chitosan on Acorn Starch Gels
Choon-Sun Moon1, Bong-Sup Kim1, Kwang-Sik Park1, Jong-Wha Hur1,*
1경상대학교 식품공학과
1Department of Food Science and Technology, Gyeong-Sang University
*Corresponding author: Jong-Wha Hur, Department of Food Science and Technology, Gyeong-Sang University, 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