Extraction Rate and Quality Characteristics of Extruded Coffee Green Bean

Kang, Dae Chul; Ryu, Gi Hyung

doi:10.13050/foodengprog.2005.9.2.118

Food Eng. Prog. 2005; 9(2):118-124

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.2.118

Article

압출성형 커피생두의 추출속도와 품질 특성

강대철¹, 류기형¹^,^*

Extraction Rate and Quality Characteristics of Extruded Coffee Green Bean

Dae Chul Kang¹, Gi Hyung Ryu¹^,^*

Author Information & Copyright ▼

¹공주대학교 식품공학과

¹Department of Food Science and Technolog, Kongju National University

^*Corresponding author: Gi Hyung Ryu, Professor, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-802, Republic of Korea.. Phone: +82-41-330-1484, Fax: +82-335-5944, E-mail: ghryu@kongju.ac.kr

ⓒ Copyright 2005 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, 2005