Article
숙성기간, 수분 훕수율 및 소금 첨가가 White Salted Noodle의 이화학적 특성에 미치는 영향
장학길1, 이남훈1, 박영서1,*
Effects of Resting Time, Water Absorption Rate, and Salt Concentration on the Physico-chemical Properties of White Salted Noodle
Hak-Gil Chang1, Nam-Hoon Lee1, Young-Seo Park1,*
1Division of Biotechnology, Kyungwon University
*Corresponding author: Young-Seo Park, Associate professor. Division of Biotechnology, Kyungwon University, San 65, Bokjeong-dong, Sujeong-gu, Gyeonggi-do, Seongnam 461 701, Korea. Phone: +82-31-750-5378, Fax: +82-31-750-5273, E-mail:
ypark@yungwon.ac.kr
ⓒ Copyright 2006 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, 2006
