한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제19권2호
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- Pages.81-88
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- 1987
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- 0367-6293(pISSN)
동결건조 분말고추장의 재수화시 리올로지 특성
Rheological Properties of Rehydrated Suspensions of Freeze Dried Kochujang Powders
- 김석신 (충남대학교 식품가공학과) ;
- 장규섭 (충남대학교 식품가공학과) ;
- 윤한교 (충남대학교 식품가공학과) ;
- 이상규 (대전기계창 식량연구실) ;
-
이신영
(강원대학교 발효공학과)
- Kim, Suk-Shin (Department of Food Science and Technology Chungnam National University) ;
- Chang, Kyu-Seob (Department of Food Science and Technology Chungnam National University) ;
- Yoon, Han-Kyo (Department of Food Science and Technology Chungnam National University) ;
- Lee, Sang-Kyu (Taejon of Machine Depot) ;
-
Lee, Shin-Young
(Department of Fermentation Enginearing, Kangweon National University)
- 발행 : 1987.04.01
초록
동결속도를 달리하여 제조한 2종의 동결건조 분말고추장 재수화 현탁액의 리올리지 특성을 원료고추장을 대조구로 온도
Rheological properties of rehydrated suspensions of two kinds of freeze dried Kochujang powders, processed at different freezing rates, were compared with raw Kochujang using Brookfield wide-gap rotational viscometer at
키워드