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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(4):230-234

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.4.230

Article

소맥분의 액화에 미치는 Gluten의 영향과 Protease의 첨가 효과

김기환1,*, 한민수1, 오남순2
Influences of Gluten and Effects of Protease on the Liquefaction of Wheat Flour
Ki Hoan Kim1,*, Minsu Han1, Nam-Soon Oh2
1(주)해찬들 식품연구소
2공주대학교 식품공학과
1Food R&D Center, Haechandle Co., Ltd.
2Department of Food Science and Technology, Kongju national University
*Corresponding author: Ki Hoan Kim, Food R&D Center Haechandle Co., Ltd. 528 Jukbonri, Yeonmueup, Nonsan, Chungnam 320-833, Korea

ⓒ 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: Nov 30, 2001