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. 2001; 5(1):29-36

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.1.29

Article

L-BTC 공정에 의한 Cacao Nib Reaction과 Roasting의 북성

이신영1,*, 유숭석2, 김관필3, 이만종3, 권익부3, 변유량4
Charcteristics of Nib Reaction and Roasting of Cocoa Bean Processing by L-BTC Process
Shin-Young Lee1,*, Seung-Seok Yoo2, Kwan-Pil Kim3, Man-Jong Lee3, Ik-Boo Kwon3, Yu-Ryang Pyun4
1강원대학교 환경생물공학부
2호남대학교 조리과학과
3롯데그룹 중앙연구소
4연세대학교 생물산업소재연구센터
1Division of Environmental and Biological Engineering, Kangwon National University
2Department of Culinary Science, Honam University
3Lotte Group R & D Center
4Bio-Research Center, Yonsei University
*Corresponding author: Shin-Young Lee, Division of Environmental and Biological Engineering, Kangwon Nat, 1 University, Chunchon 200-701, Korea

ⓒ Copyright 2001 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, 2001