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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2005; 9(2):133-138

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.2.133

Article

한외여과공정을 이용한 좁쌀약주의 품질 향상

정재호1, 목철균1, 임상빈2, 박영서1,*
Quality Improvement of Foxtail Millet Yakju by Ultrafiltration Process
Jae-Ho Chung1, Chulkyoon Mok1, Sangbin Lim2, Young-Seo Park1,*
1경원대학교 생명공학부
2제주대학교 식품공학과
1Divisiov of Biotechnology, Kyungwon University
2Department of Food Science and Engineering, Cheju National University
*Corresponding author: Young-Seo Park, Associate Professor, Division of Biotechnology, Kyungwon University, San 65, Bokjeong-dong, Sujeong-gu, Gyeonggi-do, Seongnam 461-701, Korea. Phone: 031-750-5378, Fax: 031-750-5273, E-mail: ypark@kyungwon.ac.kr

ⓒ Copyright 2005 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, 2005