Fermentation Characteristics of Extruded Root Hair from White Ginseng

Yang, Hye-Jin; Ji, Yan-Qing; Ryu, Gi-Hyung

doi:10.13050/foodengprog.2008.12.4.256

Food Eng. Prog. 2008; 12(4):256-262

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.4.256

Article

압출성형 미삼의 발효 특성

양혜진¹, 기염청¹, 류기형¹^,^*

Fermentation Characteristics of Extruded Root Hair from White Ginseng

Hye-Jin Yang¹, Yan-Qing Ji¹, Gi-Hyung Ryu¹^,^*

Author Information & Copyright ▼

¹공주대학교 식품공학과

¹Dept. of Food Science and Technology, Kongju National University, Yesan 335-702, Korea

^*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 340-802 South Korea. Tel: +82-41-330-1484; Fax: +82-41-335-5944, E-mail: ghryu@kongju.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: Nov 30, 2008