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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2000; 4(1):39-44

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.1.39

Article

보리압출생면의 품질개선 및 저장성 항상

목철균1,*
Quality and Storage Stability Improvement of Extruded Barley Noodle
Chulkyoon Mok1,*
1경원대학교 공과대학 식품생물공학과
1Department of Food and Bioengineering, College of Engineering, Kyungwon University
*Corresponding author: Chulkyoon Mok, Department of Food and Bioengineering, College of Engineering, Kyungwon University, San 65 Bokjung-Dong, Sujung-Gu, Sungnam, Kyunggi-Do 461-701, Korea

ⓒ Copyright 2000 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, 2000