Article
수침시간에 따른 전통인절미와 즉석인절미의 품질특성
김첼1, 김미환1, 유한중1, 이광호1, 한민수1, 조산순1, 이효구1, 류기형1,*
Quality Characteristics of Rice Cake(Injulmi) Made with Traditional Process and Instant Injulmi Machine and Different Steeping Time
Jin Tie1, Mi-Hwan Kim1, Han-Jong Ryu1, Kwang-Ho Lee1, Min-Soo Han1, San-Sun Cho1, Hyo-Ku Lee1, Gi-Hyung Ryu1,*
1Department of Food Science and Technology, Kongju National University
*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-800, Korea. Tel: 82-41-330-1484; Fax: 82-41-335-5944, E-mail:
ghryu@kongju.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: May 31, 2008
