Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 2
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- Pages.81-88
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- 1987
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- 0367-6293(pISSN)
Rheological Properties of Rehydrated Suspensions of Freeze Dried Kochujang Powders
동결건조 분말고추장의 재수화시 리올로지 특성
- 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) ;
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Lee, Shin-Young
(Department of Fermentation Enginearing, Kangweon National University)
- 김석신 (충남대학교 식품가공학과) ;
- 장규섭 (충남대학교 식품가공학과) ;
- 윤한교 (충남대학교 식품가공학과) ;
- 이상규 (대전기계창 식량연구실) ;
-
이신영
(강원대학교 발효공학과)
- Published : 1987.04.01
Abstract
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
동결속도를 달리하여 제조한 2종의 동결건조 분말고추장 재수화 현탁액의 리올리지 특성을 원료고추장을 대조구로 온도
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