Charcteristics of Nib Reaction and Roasting of Cocoa Bean Processing by L-BTC Process

Lee, Shin-Young; Yoo, Seung-Seok; Kim, Kwan-Pil; Lee, Man-Jong; Kwon, Ik-Boo; Pyun, Yu-Ryang

doi:10.13050/foodengprog.2001.5.1.29

Food Eng. Prog. 2001; 5(1):29-36

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.1.29

Article

L-BTC 공정에 의한 Cacao Nib Reaction과 Roasting의 북성

이신영¹^,^*, 유숭석², 김관필³, 이만종³, 권익부³, 변유량⁴

Charcteristics of Nib Reaction and Roasting of Cocoa Bean Processing by L-BTC Process

Shin-Young Lee¹^,^*, Seung-Seok Yoo², Kwan-Pil Kim³, Man-Jong Lee³, Ik-Boo Kwon³, Yu-Ryang Pyun⁴

Author Information & Copyright ▼

¹강원대학교 환경생물공학부

²호남대학교 조리과학과

³롯데그룹 중앙연구소

⁴연세대학교 생물산업소재연구센터

¹Division of Environmental and Biological Engineering, Kangwon National University

²Department of Culinary Science, Honam University

³Lotte Group R & D Center

⁴Bio-Research Center, Yonsei University

^*Corresponding author: Shin-Young Lee, Division of Environmental and Biological Engineering, Kangwon Nat, 1 University, Chunchon 200-701, Korea

ⓒ Copyright 2001 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, 2001