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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(4):246-252

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.4.246

Article

Changes in Quality Characteristics of Yeast Dried by Various Methods

Suk Shin Kim1,*
1Major of Food and Nutrition, School of Human Ecology
*Corresponding author: Suk Shin Kim, Major of Food and Nutrition, School of Human Ecology, The Catholic University of Korea, Puchon City, Kyonggi-do 420-743, 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: Nov 30, 2001