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KMID : 1024419990030020074
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Food Engineering Progress
1999 Volume.3 No. 2 p.74 ~ p.80
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Optimization of Hot Winnowing Condition of Cacao Bean Processing by L-BTC Process
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Pyun Yu-Ryang
Lee Shin-Young
Yoo Seung-Seok
Lee Joung-Suk
Hong Seung-Kyun
Lee Man-Chong
Chang Young-Youl
Kwon Ik-Boo
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Abstract
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KEYWORD
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cacao bean, hot winnowing, optimization, response surface methodology
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