Interfacial Properties of Spray-Dried Omija (fruit of Schizandra Chinensis) Tea

Lee, Seung Ju; Kwon, Young An; Mok, Chul Kyun; Park, Jong Hyun

doi:10.13050/foodengprog.2000.4.1.51

Food Eng. Prog. 2000; 4(1):51-54

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.1.51

Article

분무건조 오미자차의 계면물성

이승주¹^,^*, 권영안², 목철균³, 박종현³

Interfacial Properties of Spray-Dried Omija (fruit of Schizandra Chinensis) Tea

Seung Ju Lee¹^,^*, Young An Kwon², Chul Kyun Mok³, Jong Hyun Park³

Author Information & Copyright ▼

¹동국대학교 식품공학과

²우석대학교 식품공학과

³경 원대학교 식품생물공학과

¹Department of Food Science and Technology, Dongguk University

²Department of Food Science and Technology, Woosuk University

³Department of Food and Bioengineering, Kyungwon University

^*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, Seoul 100 715, Korea

ⓒ Copyright 2000 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: Feb 28, 2000