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(3):145-150

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.3.145

Article

Cacao 식이섬유의 성분 조성과 L-BTC 가공 중의 변화

이정숙1, 권익부2, 이신영3,*
Chemical Composition of Dietary Fiber in Cacao and Its Change Through L-BTC Process
Jung-Suk Lee1, Ik-Boo Kwon2, Shin-Young Lee3,*
1(주) 일화연구소
2롯데그룹 중앙연구소
3강원대학교 환경생물공학부
1Ilwha Co. Ltd.
2Lotte Group R & D Center
3Division of Environmental and Biological Engineering, Kangwon National University
*Corresponding author: Shin-Young Lee, Division of Environmental and Biological Engineering, Kangwon National 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: Aug 31, 2001