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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2007; 11(2):84-88

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.2.84

Article

가열에 의한 된장의 텍스쳐 변화

목철균1,*
Texture Changes of Soybean Paste(Doenjang) by Heat Treatment
Chulkyoon Mok1,*
1경원대학교 공과대학 식품생물공학과
1Department of Food Science and Biotechnology, College of Engineering, Kyungwon University
*Corresponding author: Chulkyoon Mok, Department of Food Science and Biotechnology, Kyungwon University, San 65, Bokjeong-dong Sujeong-gu, Seongnam, Gyeonggi-do, 461701, Korea, Phone: +82-31-750-5403, Fax: +82-31-750-5273, E-mail: mokck@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: May 31, 2007