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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2007; 11(2):89-95

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.2.89

Article

이유식 제조 시 유동층 과립화 공정의 최적화

이상천1, 김은미2, 장규섭1,*
Optimization of Fluidized Bed Agglomeration in the Production of Weaning Food
Sang-Cheon Lee1, Eun-Mi Kim2, Kyu-Seob Chang1,*
1(주)남양유업
2충남대학교 식품공학과
1Namyang Dairy Products Co. LTD.
2Department of Food Science and Technology, Chungnam National University
*Corresponding author: Kyu-Seob Chang, Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University, 220 Gung-dong, Yuseong-gu, Daejon, 305-764, Republic of Korea, Phone: 042-821-6727, Fax: 042-821-8897, E-mail: changks@cnu.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: May 31, 2007