한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제10권3호
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- Pages.344-349
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- 1978
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- 0367-6293(pISSN)
양갱의 물성(物性)에 관한 연구 - 제1보 양갱의 점탄성(粘彈性) -
Studies on the Rheological Properties of Yangeng - Part 1. Viscoelastic Properties of Yangeng -
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Pyun, Yu-Ryang
(Department of Food Engineering, College of Engineering, Yonsei University) ;
- Yu, Ju-Hyun (Department of Food Engineering, College of Engineering, Yonsei University) ;
- Jeon, In-Seon (Department of Food Engineering, College of Engineering, Yonsei University)
- 발행 : 1978.09.30
초록
Rheological properties of Yangeng were studied by compression test with rheometer. The viscoel-asticity changed at strain 0.22 at the tested rate of strain. The optimum temperature and solid content for structure formation were
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