|
KMID : 0380620060380030361
|
|
Korean Journal of Food Science and Technology
2006 Volume.38 No. 3 p.361 ~ p.366
|
|
|
Engineering/Processing/Sensory Evaluation : Increase of Solubility of Ginseng Radix by Extrusion Cooking
|
|
Jee Ho-Kyun
Cho Young-Jin
Kim Chong-Tai
Jang Young-Sang
Kim Chul-Jin
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
ginseng, extrusion, non starch polysaccharide, saponin
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|