L-BTC 공정에 의한 Cacao Bean Nib Treatment의 최적화

Pyun, Yu-Ryang; Lee, Shin-Young; Yoo, Seung-Seok; Lee, Joung-Suk; Lee, Man-Jong; Kwon, Ik-Boo

doi:10.13050/foodengprog.1999.3.2.81

Food Eng. Prog. 1999; 3(2):81-89

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.2.81

Article

L-BTC 공정에 의한 Cacao Bean Nib Treatment의 최적화

변유량¹, 이신영²^,^*, 유승석³, 이정숙², 이만종⁴, 권익부⁴

Yu-Ryang Pyun¹, Shin-Young Lee²^,^*, Seung-Seok Yoo³, Joung-Suk Lee², Man-Jong Lee⁴, Ik-Boo Kwon⁴

Author Information & Copyright ▼

¹연세대학교 생물산업소재연구센터

²강원대학교 환경생물공학부

³식품의약품안전청

⁴롯데그룹 중앙연구소

¹Bio-Research Center, Yonsei University

²Division of Environ. & Biol. Eng., Kangwon National University

³Korea Food & Drug Administration

⁴Lotte Group R & D Center

^*Corresponding author: Shin-Young Lee, Division of Environ. & Biol. Eng., Kangwon National University, Chunchon 200-701, Korea

ⓒ Copyright 1999 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, 1999