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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2006; 10(3):172-179

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2006.10.3.172

Article

Copra cake galactomannan 가수분해 올리고당의 중합도별 Bifidobacterium spp.에 대한 생육활성

박귀근1,*
Growth Activity of Bifidobacterium spp. by D.Ps (Degree of Polymerization) of Copra Cake Galactomannan Hydrolysates
Gwi-Gun Park1,*
1경원대학교 공과대학 생명공학부 분자·식품생명공학과
1Department of Food and Bioengineering, Kyungwon University
*Corresponding author: Gwi-Gun park, Professor, Department of Food and Bioengineering, Kyungwon University, Sujungku , Songnam-si, 461-701, Republic of Korea. Phone: 031-750-5383, Fax: E-mail: ggpark@kyungwon.ac.kr

ⓒ Copyright 2006 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, 2006