키토산 첨가 밀가루 반죽의 레올로지 특성

최상호¹, 이승주¹^,^*

Rheological Properties of Wheat Dough with added Chitosan

Sang Ho Choi¹, Seung Ju Lee¹^,^*

¹동국대학교 식품공학과

¹Department of Food Science and Technology, Dongguk 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