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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2000; 4(2):61-69

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.2.61

Article

Cocoa 가공 처리에 대한 L-BTC 공법의 효과

이신영1,*, 강창훈2, 이만종2, 권익부2, 변유량3
Efficiency of L-BTC Process for Cocoa Mass Production
Shin-Young Lee1,*, Chang-Hoon Kang2, Man-Jong Lee2, Ik-Boo Kwon2, Yu-Ryang Pyun3
1강원대학교 환경생물공학부
2只데그룹 중앙연구소
3연세대학교 생물산업소재연구센터
1Division of Environmental and Biological Engineering, Kangwon National University
2Lotte Group R & D Center
3Bioproducts Research Center, Yonsei University
*Corresponding author: Shin-Young Lee, Division of Environmental and Biological Engineering, Kangwon National University, Chunchon 200-701, 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: May 31, 2000