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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(4):241-245

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.4.241

Article

수침시간에 따를 찹쌀의 페이스트 점도 변화

강선희1, 류기형1,*
Changes in Paste Viscosity of Waxy Rice during Steeping Time
Sun-Hee Kang1, Gi-Hyung Ryu1,*
1공주대학교 산업과학대확 식품공학과
1Dept. of Food Science and Technology, College of Industrial Science, Kongju National University
*Corresponding author: Gi-Hyung Ryu, Dept. of Food Science and Technology, College of Industrial Science, Kongju National University, Yesan, Choongnam 340-800, Korea. Tel: +82-41-330-1122, Fax: +82-332-2485, E-mail: ghryu@kongjuac.kr

ⓒ 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