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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2000; 4(1):51-54

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.1.51

Article

분무건조 오미자차의 계면물성

이승주1,*, 권영안2, 목철균3, 박종현3
Interfacial Properties of Spray-Dried Omija (fruit of Schizandra Chinensis) Tea
Seung Ju Lee1,*, Young An Kwon2, Chul Kyun Mok3, Jong Hyun Park3
1동국대학교 식품공학과
2우석대학교 식품공학과
3경 원대학교 식품생물공학과
1Department of Food Science and Technology, Dongguk University
2Department of Food Science and Technology, Woosuk University
3Department of Food and Bioengineering, Kyungwon University
*Corresponding author: Seung Ju Lee, Department of Food Science and Technology, Dongguk University, Seoul 100 715, 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