Effect of Dextrin on Spray Drying of Brown Rice/Green Tea

Mok, Chulkyoon; Lee, Sangki

doi:10.13050/foodengprog.2005.9.3.237

Food Eng. Prog. 2005; 9(3):237-241

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.3.237

Article

덱스트린 첨가가 현미녹차의 분무건조에 미치는 영향

목철균¹^,^*, 이상기¹

Effect of Dextrin on Spray Drying of Brown Rice/Green Tea

Chulkyoon Mok¹^,^*, Sangki Lee¹

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: Aug 31, 2005