Article
수분함량과 배럴온도에 따른 압출성형 비타민 C 매트릭스의 특성변화
한재윤1, 김미환1, 김철1, 김석중1, 김명희2, 류기형1,*
Change in Characteristics of Extruded Vitamin C Cornstarch Matrix by Moisture Content and Barrel Temperature
Jae-Yoon Han1, Mi-Hwan Kim1, Jin Tie1, Seok-Joong Kim1, Myung Hee Kim2, Gi-Hyung Ryu1,*
1Department of Food Science and Technology; Kongiu National University
2Department of Food and Nutrition, Kongiu National University
*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-800, 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: Nov 30, 2007
