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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2007; 11(1):11-17

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.1.11

Article

배합비율 및 숙성시간이 Yellow Alkaline Noodle Sheet의 색도에 미치는 영향

김순태1, 박영서2, 장학길2,*
Effect of Formulation and Resting Time on the Color of Yellow Alkaline Noodle Sheet
Soon Tae Kim1, Young-Seo Park2, Hak-Gil Chang2,*
1세종대학고 조리외식경영학과
2경원대학고 생명공학부
1Department of Culinary and Food Service Management, Sejong University
2Division of Biotechnology, Kyungwon 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: +82-31-750-5273. E-mail: jhk@kyungwon.ac.kr

ⓒ Copyright 2007 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, 2007