Effect of Extrusion Process Variables on Rutin Content in Buckwheat

Lee, Jae-Kang; Ryu, Gi-Hyung

doi:10.13050/foodengprog.2006.10.4.280

Food Eng. Prog. 2006; 10(4):280-285

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.4.280

Article

압출성형 공정변수가 메밀의 루틴함량에 미치는 영향

이재강¹, 류기형¹^,^*

Effect of Extrusion Process Variables on Rutin Content in Buckwheat

Jae-Kang Lee¹, Gi-Hyung Ryu¹^,^*

Author Information & Copyright ▼

¹공주대학교 식품공학과, 공주대학교 식품과학연구소

¹Department of Food Science and Technology, Kongju National University Institute of Food Science, Kongju National University

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan 340-800, Korea. Phone: +82-41-330-1484, Fax: +82-41-335-5944, E-mail: ghryu@kongju.ac.kr

ⓒ Copyright 2006 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: Nov 30, 2006