Quality Improvement of Spray-dried Omija(Schizandra chinensis Baillon) Tea Powder by Roasting of Omija and by Adding of Grape Juice

Mok, Chulkyoon

doi:10.13050/foodengprog.2005.9.2.125

Food Eng. Prog. 2005; 9(2):125-132

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.2.125

Article

볶음과 포도괴즙 첨가에 의한 분무건조 오미자차 분말의 품질 개선

목철균 ¹ ^, ^*

Quality Improvement of Spray-dried Omija(Schizandra chinensis Baillon) Tea Powder by Roasting of Omija and by Adding of Grape Juice

Chulkyoon Mok ¹ ^, ^*

Author Information & Copyright ▼

¹경원대학교 식품생물공학과

¹Department of Food and Bioengineering, Kyungwon University

^*Corresponding author: Chulkyoon Mok, Department of Food and Bioengineering, Kyungwon University, San 65 Bokjeongdong, Sujeong-gu, Seongnam, Gyeonggi-do, 461-701, Korea. Phone: +82-31-750-5403, Fax: +82-31-750-5273, E-mail: mokck@kyungwon.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