Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 31 Issue 2
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- Pages.385-390
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- 1999
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- 0367-6293(pISSN)
Least Cost and Optimum Mixing Programming by Yulmu Mixture Noddle
율무국수를 이용한 최소가격/최적배합 프로그래밍
- Kim, Sang-Soo (Department of Food Sci. & Tech., Kyung-Hee University) ;
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Kim, Byung-Yong
(Department of Food Sci. & Tech., Kyung-Hee University) ;
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Hahm, Young-Tae
(Department of Biotechnology, Chung-Aug University) ;
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Shin, Dong-Hoon
(Department of Food & Biotenology, Korea University)
- Published : 1999.04.30
Abstract
Noodle was made using a combination of yulmu, wheat and water through mixture design. Statistical models of yulmu noodle were shown by analysing tensile stress and color
혼합실험계획법에 의해 율무-밀가루-물을 사용하여 국수를 제조하였다. 제조한 국수에 대해서 인장응력(tensile stress)과 색도(