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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2004; 8(3):184-188

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.3.184

Article

증편 제조 시 증자온도 및 시간에 따른 제품의 물성 변화

고경희1, 이은주1,*, 장규섭1, 전재근2
Change in Physical Properties of Jeongpyon by Steaming Temperature and Time during Storage
Kyung Hee Ko1, Kyu Seob Chang1,*, Eun Ju Lee1, Jae Keun Chun2
1충남대학교 식품공학과
2서울대학교 식품공학과
1Department of Food Science and Technology, ChungNam National University
2Department of Food Science and Technology, Seoul National University
*Corresponding author: Kyu-Seob Chang, Department of Food Science and Technology, College of Agriculture and Life Science. Chungnam National University. 220 Gung-Dong. YusungGu. Daejon-City 305-764. Republic of Korea. Phone: 042-821-7876. Fax:, E-mail: Changks@cnu.ac.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: Aug 31, 2004