Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 13 Issue 3
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- Pages.191-196
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- 1998
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Effects of Organic Acids on Textural Properties and Storage Stabilities of Long Life Noodles
유기산의 첨가에 따른 Long Life 면의 조직감과 저장 안정성
- Jeong, Jae-Hong (Dept. of Food Sci. and Tech., Chungnam National Univ.)
- 정재홍 (충남대학교 식품공학과)
- Published : 1998.07.30
Abstract
The influence of organic acid dips on the quality properties, color, cooking quality, textural and sensory properties, and reducing microbial population of LL(Long Life) noodles was studied. The contents of organic acid used were 0.2% based on flour weight and LL noodles were treated by dipping in pH