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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2007; 11(4):313-320

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.4.313

Article

저항전분의 첨가가 White Layer Cake의 이화학적 특성에 미치는 영향

장학길1, 이명호2, 박영서1,*
The Effects of Resistant Starch on the Physico-chemical Properties of White Layer Cake
Hak-Gil Chang1, Myung-Ho Lee2, Young-Seo Park1,*
1경원대학교 식품생물공학과
2신흥대학 호텔조리과
1Department of Food Science and Biotechnology, Kyungwon University
2Department of Hotel Culinary Arts, Shinheung College
*Corresponding author: Young-Seo Park, Associate Professor, Department of Food Science and Biotechnology, Kyungwon University, San 65 Bokjeong-dong, Sujeong-gu, Seongnam 461 -701, Korea. Phone: 031-750-5378, Fax: 031-750-5273 E-mail: ypark@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: Nov 30, 2007