Study Upon the Optimization and Interaction Effects for the Food Mixture Product

Yoon, Won-Byung; Kim, Byung-Yong; Shin, Dong-Hoon

doi:10.13050/foodengprog.1997.1.1.47

Food Eng. Prog. 1997; 1(1):47-53

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.1.47

Article

식품의 혼합 제품에서의 상호 interaction 효과와 최적화에 관한 연구

윤원병¹, 김병용²^,^*, 신동훈³

Study Upon the Optimization and Interaction Effects for the Food Mixture Product

Won-Byung Yoon¹, Byung-Yong Kim²^,^*, Dong-Hoon Shin³

Author Information & Copyright ▼

¹위스콘신 대학

²경희대학교

³고려대학교 생명공학부

¹University of Wisconsin

²Kyung-Hee University

³Korea University

^*Corresponding author: Byung-Yong Kim, Department of Food Science and Technology, Yongin-kun, Kyunggi-do 449-701, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Apr 30, 1997