Article
분말양파의 갈변 및 케이킹 억제기술연구
김희선1, 한명륜2, 장문정3, 김명환1,*
Study of Browning and Caking Reduction Techniques in Onion Powder
Hee-Sun Kim1, Myung-Ryun Han2, Moon-Jeong Chang3, Myung-Hwan Kim1,*
1Department of Food Engineering, Dankook University, Cheonan 330-714, Korea
2Department of Food and Nutrition, Hye Jeon College, Hongsung 350-702, Korea
3Department of Food & Nutrition, Kookmin University, Seoul 136-702, Korea
*Corresponding author: Myung-Hwan Kim, Department of Food Engineering, Dankook University, Cheonan 330-714, Korea. Tel: +82-41-550-3563; Fax: +82-41-550-3566, E-mail:
kmh1@dankook.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: Nov 30, 2008
