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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1998; 2(1):1-5

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.1.1

Article

표면장력계률 이용한 밥의 끈기 측정방법 개발

목철균1,*, 이상기1
Development of Stickiness Measuring Method of Cooked Rice Using a Surface Tension Meter
Chulkyoon Mok1,*, Sang Ki Lee1
1경원대학교 공과대학 식품생물공학과
1Department of Food and Bioengineering, College of Engineering, Kyungwon University
*Corresponding author: Chulkyoon Mok, Department of Food and Bioengineering, College of Engineering, Kyungwon University, San 65 Bokjung-dong, Sujung-ku, Sungnam 461-701, Korea

ⓒ Copyright 1998 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: Apr 30, 1998