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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1998; 2(2):79-84

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.2.79

Article

듀럼밀 성분의 수분흡습 특성

목철 군1,*
Moisture Adsorption Characteristics of Durum Wheat Components
Chulkyoon Mok1,*
1Department of Food and Bioengineering, College of Engineering, Kyungwon University
*Corresponding author: Chulkyoon Mok, Department of Food and Bioengineering, College of Engineering, Kyungwon Univer sity, San 65 Bokjung-dong, Sujung-ku, Sungnam 461-701, Korea

ⓒ Copyright 1997 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: Aug 31, 1998