Article
진공 반죽의 동적 레올로지 특성
정원호1, 이승주2,*
Dynamic rheological properties of vacuum mixed dough
Won-Ho Jeong1, Seung Ju Lee2,*
2Department of Food Science and Technology, Donggguk University, Korea
*Corresponding author: Seung Ju Lee, Professor, Department of Food Science and Technology, Dongguk University, Seoul, 100-715 Korea, Phone: +82-2-2260-3372, Fax: +82-2-2260-3372, E-mail:
Lseungju@dongguk.edu
ⓒ Copyright 2005 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, 2005
