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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2006; 10(3):151-163

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.3.151

Article

농축 및 분리콩단백이 White Layer Cake 저장 중 텍스처에 미치는 영향

장학길1, 이용숙2, 박영서1,*
Effect of Concentrated and Isolated Soy Protein on the Texture during Storage of White Layer Cake
Hak-Gil Chang1, Yong Suk Lee2, Young-Seo Park1,*
1경원대학교 생녕공학부
2세종대학교 생활과학과
1Division of Biotechnology, Kyungwon University
2Department of Human Life Science, Sejong 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: 031-750-5378, Fax: 031-750-5273, E-mail: ypark@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: Aug 31, 2006