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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(1):19-24

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.1.19

Article

수침과 반죽시간이 반죽에너지 투입량과 반데기 및 유과의 성질에 미치는 영향

강선희1, 이숭주2, 류기형1,*
Effects of Steeping and Mixing Time on Mixing Energy Input and Properties of Pellets and Puffed Pellets(Yukwa)
Sun-Hee Kang1, Seung-Ju Lee2, Gi-Hyung Ryu1,*
1공주대학교 식품공학과
2동국대학교 식품공학과
1Department of Food Science and Technology, Kongju National University
2Department of Food Engineering, Dongkook University
*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongiu National University, Yesan, Chungnam, 340-800 Korea. Tel: 82-41-330-1122

ⓒ Copyright 2001 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, 2001