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. 2008; 12(1):36-43

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.1.36

Article

압출성형백삼의 이화학적 성질과 당화특성에 대한 연구

한재윤1, 이양순2, 류기형1,*
Studies on Characteristics of Physicochemical Properties and Saccharification of Extruded White Ginseng
Jae-Yoon Han1, Yang-Soon Lee2, Gi-Hyung Ryu1,*
1공주대학교 식품공학과
2공주대학교 식품영양학과
1Department of Food Science and Technology, Kongju National University
2Department of Food Nutrition, Kongju National University
*Corresponding author: Gi-Hyung Ryu, Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 340802 South Korea, Tel: 82-41-330-1484; Fax: 82-41-335-5944, E-mail: ghryu@kongju.ac.kr

ⓒ Copyright 2008 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, 2008