Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.
Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2007; 11(3):161-166

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.3.161

Article

헛개나무 열매 분말을 첨가한 백설기의 품질 특성

류미남1, 김혜란2, 석은주1, 이준호1,*
Quality Characteristics of Baikseolgi Made with Hovenia dulcis
Mi Nam Ryu1, Hye Ran Kim2, Eun Ju Seog1, Jun Ho Lee1,*
1대구대학교 식품공학부
2대구대학교 식품공학과
1Division of Food Engineering, Daegu University
2Department of Food Science and Engineering, Daegu University
*Corresponding author: Jun Ho Lee, Professor, Department of Food Science & Engineering, Daegu University, Gyeongsan, Gyeongbuk 712-714, Korea. Phone: +82-53-850-6535, Fax: +82-53-850-6539, E-mail: leejun@daegu.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: Aug 31, 2007