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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2000; 4(1):33-38

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.1.33

Article

생강젤리의 텍스쳐 톡성

김용국1, 김석신2, 장규섭3,*
Textural Properties of Ginger Jelly
Yong-kuk Kim1, Suk-Shin Kim2, Kyu-Seob Chang3,*
1삼원 식품 주식회사
2카톨릭대학교 식품영양학과
3충남대학교 식품공학과
1Sam Won Co., Ltd.
2Department of Food Science and Nutrition, The Catholic University of Korea
3Department of Food Science and Technology, Chungnam National University
*Corresponding author: Kyu-seob Chang, Department of Food Science and Technology, Chungnam National University, Daejon 305-764, Korea

ⓒ Copyright 2000 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, 2000