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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2008; 12(1):1-7

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.1.1

Article

식미 개선제 첨가에 따른 쌀밥의 품질 특성

김은미1, 양효진1, 김영희1, 장규섭1,*
The Quality Characteristics of Cooked rice with added Eating Quality Conditioner
Eun-mi Kim1, Hyo-Jin Yang1, Young-Hee Kim1, Kyu-Seob Chang1,*
1충남대학교 식품공학과
1Department of Food Science and Technology, Chungnam National University
*Corresponding author: Kyu-Seob Chang, Department of Food Science and Technology, Chungnam National University, 220 Gung-dong, Yuseong-gu, Daejon, 305-764, Korea. Tel: 82-42-821-6727; Fax: 82-42-821-8897, E-mail: changks@cnu.ac.kr

ⓒ Copyright 2008 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, 2008