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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2006; 10(1):54-59

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.1.54

Article

양파즙을 첨가하여 만든 밀가루 반죽과 국수의 특성

이재희1, 심재용1,*
Characteristics of Wheat Flour Dough and Noodles Added with Onion Juice
Jae-Hee Lee1, Jae-Yong Shim1,*
1국립한경대학교 식품생물공학과, 국립한경대학교 식품생물산업연구소
1Department of Food & Biotechnology, Food and Bio-industrial Research Center, Hankyong National University
*Corresponding author: Jae-Yong Shim, Department of Food & Biotechnology, Hankyong National University, 67 Seokjeong dong, Ansung city, Kyonggi-do, Korea. Phone: 82-31-670-5158. Fax: 82-31-677-0990, E-mail: jyshim@hnu.hankyong.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