Article
Thermal-Setting 기법에 의한 과실겔의 제조 및 레올로지 특성
지호균1, 김철진1, 조용진1, 장영상2, 박용곤1, 김종태2,*
Preparation of Fruit/Starch-Based Gels by Thermal-Setting Treatment and Their Rheological Properties
Ho-Kyun Jee1, Chul-Jin Kim1, Yong-Jin Cho1, Young-Sang Jang2, Yong-Gon Park1, Chong-Tai Kim2,*
1Biosystems Engineering Team, Korea Food Research Institute
2Department of Biotechnology and Food Science, Joong Bu University
*Corresponding author: Chong-Tai kim, Biosystems Engineering Team, Korea Food Research institute, Songnam 463-746, Kyonggido, Republic of Korea. Phone: 031-780-9138, Fax: 031-780-9257, E-mail:
ctkim@kfri.re.kr
ⓒ Copyright 2004 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: May 31, 2004
