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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2007; 11(1):1-10

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.1.1

Article

최근 홍삼가공 동향과 압출성형홍삼화 제품의 특성

류기형1,*
Recent Trend in Red Ginseng Manufacturing Process and Characteristics of Extruded Red Ginseng
Gi-Hyung Ryu1,*
1공주대학교 식품공학과
1Department of Food Science and Technology, Kongju National University
*Corresponding author: Gi-Hyung Ryu, Professor, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam, 340-702, Korea. Phone: +82-41-330-1484, Fax: +82-41-335-5944, E-mail: ghryu@kongju.ac.kr

ⓒ Copyright 2007 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: Feb 28, 2007