Extrusion-cooking of Tartary Buckwheat(Fagopyrum tataricum Flour Using A Twin-screw Extruder

Lee, Ji-Hoon; Kim, Dong-Eun; Park, Cheol-Ho; Kang, Wie-Soo

doi:10.13050/foodengprog.2008.12.2.107

Food Eng. Prog. 2008; 12(2):107-114

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.2.107

Article

이축 압출 성형기를 이용한 타타리메밀의 압출성형에 대한 연구

이지훈¹, 김동은¹, 박철호¹, 강위수²^,^*

Extrusion-cooking of Tartary Buckwheat(Fagopyrum tataricum Flour Using A Twin-screw Extruder

Ji-Hoon Lee¹, Dong-Eun Kim¹, Cheol-Ho Park¹, Wie-Soo Kang²^,^*

Author Information & Copyright ▼

¹강원대학교 생물산업공학전공

²강원대학교 생명공학부

¹Division of Biological System Engineering, Kangwon National University

²Division of Biotechnology, Kangwon National University

^*Corresponding author: Wie-Soo Kang, Professor, Division of Biotechnology, Kangwon National University, Chuncheon-si, Gangwon-do 200-701, Republic of Korea. Tel: 033-250-6494; Fax: , E-mail: kangwiso@kangwon.ac.kr

ⓒ Copyright 2008 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: May 31, 2008