Quality Improvement of Foxtail Millet Yakju by Ultrafiltration Process

Chung, Jae-Ho; Mok, Chulkyoon; Lim, Sangbin; Park, Young-Seo

doi:10.13050/foodengprog.2005.9.2.133

Food Eng. Prog. 2005; 9(2):133-138

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.2.133

Article

한외여과공정을 이용한 좁쌀약주의 품질 향상

정재호¹, 목철균¹, 임상빈², 박영서¹^,^*

Quality Improvement of Foxtail Millet Yakju by Ultrafiltration Process

Jae-Ho Chung¹, Chulkyoon Mok¹, Sangbin Lim², Young-Seo Park¹^,^*

Author Information & Copyright ▼

¹경원대학교 생명공학부

²제주대학교 식품공학과

¹Divisiov of Biotechnology, Kyungwon University

²Department of Food Science and Engineering, Cheju National University

^*Corresponding author: Young-Seo Park, Associate Professor, Division of Biotechnology, Kyungwon University, San 65, Bokjeong-dong, Sujeong-gu, Gyeonggi-do, Seongnam 461-701, Korea. Phone: 031-750-5378, Fax: 031-750-5273, E-mail: ypark@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