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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2006; 10(4):233-241

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.4.233

Article

호밀가루를 첨가한 Bagel의 제조 적성

유석형1, 장학길1, 박영서1,*
Baking Properties of Bagel Supplemented with Rye Flour
Suk Hyung Yoo1, Hak-Gil Chang1, Young-Seo Park1,*
1경원대학교 생명공학부
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 461701, Korea. Phone: +82-31-750-5378, 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: Nov 30, 2006