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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1999; 3(2):81-89

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1999.3.2.81

Article

L-BTC 공정에 의한 Cacao Bean Nib Treatment의 최적화

변유량1, 이신영2,*, 유승석3, 이정숙2, 이만종4, 권익부4
Yu-Ryang Pyun1, Shin-Young Lee2,*, Seung-Seok Yoo3, Joung-Suk Lee2, Man-Jong Lee4, Ik-Boo Kwon4
1연세대학교 생물산업소재연구센터
2강원대학교 환경생물공학부
3식품의약품안전청
4롯데그룹 중앙연구소
1Bio-Research Center, Yonsei University
2Division of Environ. & Biol. Eng., Kangwon National University
3Korea Food & Drug Administration
4Lotte Group R & D Center
*Corresponding author: Shin-Young Lee, Division of Environ. & Biol. Eng., Kangwon National University, Chunchon 200-701, Korea

ⓒ Copyright 1999 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, 1999