Your browser does not support the NLM PubReader view.

Go to this page to see a list of supporting browsers.
Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1997; 1(3):179-183

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.3.179

Article

구강위생 증진제용 솔비룰 제조에 미치는 말티률 및 올리고당의 영향

박영민1,*, 조인식1, 백인섭1, 정인식2,*
Effect of Maltitol and Oligosaccharide on the Formulation of Sorbitol for Oral Care Products
Young-Min Park1,*, In-Shik Cho1, In-Sup Baik1, In-Sik Chung2,*
1애경산업 중앙연구소
2경회대학교 유전공학과
1Aekyung Industrial Central Research Lab. 72-6 Youngjeon-Dong, Tong-Gu Taejon 300-200, Korea
2Department and Institute of Genetic Engineering, Kyung Hee Univ. Suwon, Korea
*Corresponding author: Young-Min Park, Aekyung Industrial Central Research Lab. 72-6 Youngjeon-Dong, Tong-Gu Taejon 300-200, Korea

ⓒ Copyright 1997 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: Dec 31, 1997