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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2000; 4(3):173-177

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.3.173

Article

설탕 함량 및 입자 크기에 따륜 비스킷의 붑성

이승주1,*, 김남수1, 노환섭1
Physical Properties of Hard Dough Biscuit Dependent on Sugar Content and Particle Size
Seung Ju Lee1,*, Nam Su Kim1, Wan Seob Noh1
1동국대학교 식품공학과
1Department of Food Science and Technology, Dongguk University
*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, 3Ga 26 Junggu, Pildong. Seoul 100-715, 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: Aug 31, 2000