Food Engineering Progress
Korean Society for Food Engineering
Article

농축 콩단백분의 첨가가 White Layer Cake의 제조특성에 미치는 영향

이용숙1, 박영서2, 장학길2,*
Yong Suk Lee1, Young-Seo Park2, Hak-Gil Chang2,*
1경원대학교 생명공학부
2세종대학교 생활과학과
1Division of Biotechnology, Kyungwon University
2Department of Human Life Science, Sejong University
*Corresponding author: Hak-Gil Chang, Professor, Division of Biotechnology, Kyungwon University, San 65, Bokjeong-dong, Sujeong-gu, Gyeonggi-do, Seongnam 461-701, Korea. Phone: +82-31-750-5382, Fax: +82-750-5273, E-mail: jhk@kyungwon.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: May 31, 2006