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Authors Chan Uk Park, Jeong, Park, Yeu, and Lee are with Dept. of Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul 139‐743, Republic of Korea. Author Park is with Dept. of Nutrition and Hotel Culinary Art, Anyang Univ., Anyang 430‐749, Republic of Korea and Research Center, BIFIDO Co., Ltd., Gangwon‐do 250‐804, Republic of Korea. Author Kim is with Kyung Hee Univ., Seoul, 130‐701, Republic of Korea. Author Ahn is with Technical Research Inst., Dong Suh Foods Co., Incheon 411‐1, Republic of Korea. Author Chang is with Center for Agricultural Biomaterials and the Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151‐921, Republic of Korea. Direct inquiries to author Lee (E‐mail: jhlee@snut.ac.kr).
Authors Chan Uk Park, Jeong, Park, Yeu, and Lee are with Dept. of Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul 139‐743, Republic of Korea. Author Park is with Dept. of Nutrition and Hotel Culinary Art, Anyang Univ., Anyang 430‐749, Republic of Korea and Research Center, BIFIDO Co., Ltd., Gangwon‐do 250‐804, Republic of Korea. Author Kim is with Kyung Hee Univ., Seoul, 130‐701, Republic of Korea. Author Ahn is with Technical Research Inst., Dong Suh Foods Co., Incheon 411‐1, Republic of Korea. Author Chang is with Center for Agricultural Biomaterials and the Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151‐921, Republic of Korea. Direct inquiries to author Lee (E‐mail: jhlee@snut.ac.kr).
Authors Chan Uk Park, Jeong, Park, Yeu, and Lee are with Dept. of Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul 139‐743, Republic of Korea. Author Park is with Dept. of Nutrition and Hotel Culinary Art, Anyang Univ., Anyang 430‐749, Republic of Korea and Research Center, BIFIDO Co., Ltd., Gangwon‐do 250‐804, Republic of Korea. Author Kim is with Kyung Hee Univ., Seoul, 130‐701, Republic of Korea. Author Ahn is with Technical Research Inst., Dong Suh Foods Co., Incheon 411‐1, Republic of Korea. Author Chang is with Center for Agricultural Biomaterials and the Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151‐921, Republic of Korea. Direct inquiries to author Lee (E‐mail: jhlee@snut.ac.kr).
Authors Chan Uk Park, Jeong, Park, Yeu, and Lee are with Dept. of Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul 139‐743, Republic of Korea. Author Park is with Dept. of Nutrition and Hotel Culinary Art, Anyang Univ., Anyang 430‐749, Republic of Korea and Research Center, BIFIDO Co., Ltd., Gangwon‐do 250‐804, Republic of Korea. Author Kim is with Kyung Hee Univ., Seoul, 130‐701, Republic of Korea. Author Ahn is with Technical Research Inst., Dong Suh Foods Co., Incheon 411‐1, Republic of Korea. Author Chang is with Center for Agricultural Biomaterials and the Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151‐921, Republic of Korea. Direct inquiries to author Lee (E‐mail: jhlee@snut.ac.kr).
Authors Chan Uk Park, Jeong, Park, Yeu, and Lee are with Dept. of Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul 139‐743, Republic of Korea. Author Park is with Dept. of Nutrition and Hotel Culinary Art, Anyang Univ., Anyang 430‐749, Republic of Korea and Research Center, BIFIDO Co., Ltd., Gangwon‐do 250‐804, Republic of Korea. Author Kim is with Kyung Hee Univ., Seoul, 130‐701, Republic of Korea. Author Ahn is with Technical Research Inst., Dong Suh Foods Co., Incheon 411‐1, Republic of Korea. Author Chang is with Center for Agricultural Biomaterials and the Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151‐921, Republic of Korea. Direct inquiries to author Lee (E‐mail: jhlee@snut.ac.kr).
Authors Chan Uk Park, Jeong, Park, Yeu, and Lee are with Dept. of Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul 139‐743, Republic of Korea. Author Park is with Dept. of Nutrition and Hotel Culinary Art, Anyang Univ., Anyang 430‐749, Republic of Korea and Research Center, BIFIDO Co., Ltd., Gangwon‐do 250‐804, Republic of Korea. Author Kim is with Kyung Hee Univ., Seoul, 130‐701, Republic of Korea. Author Ahn is with Technical Research Inst., Dong Suh Foods Co., Incheon 411‐1, Republic of Korea. Author Chang is with Center for Agricultural Biomaterials and the Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151‐921, Republic of Korea. Direct inquiries to author Lee (E‐mail: jhlee@snut.ac.kr).
Authors Chan Uk Park, Jeong, Park, Yeu, and Lee are with Dept. of Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul 139‐743, Republic of Korea. Author Park is with Dept. of Nutrition and Hotel Culinary Art, Anyang Univ., Anyang 430‐749, Republic of Korea and Research Center, BIFIDO Co., Ltd., Gangwon‐do 250‐804, Republic of Korea. Author Kim is with Kyung Hee Univ., Seoul, 130‐701, Republic of Korea. Author Ahn is with Technical Research Inst., Dong Suh Foods Co., Incheon 411‐1, Republic of Korea. Author Chang is with Center for Agricultural Biomaterials and the Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151‐921, Republic of Korea. Direct inquiries to author Lee (E‐mail: jhlee@snut.ac.kr).
Authors Chan Uk Park, Jeong, Park, Yeu, and Lee are with Dept. of Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul 139‐743, Republic of Korea. Author Park is with Dept. of Nutrition and Hotel Culinary Art, Anyang Univ., Anyang 430‐749, Republic of Korea and Research Center, BIFIDO Co., Ltd., Gangwon‐do 250‐804, Republic of Korea. Author Kim is with Kyung Hee Univ., Seoul, 130‐701, Republic of Korea. Author Ahn is with Technical Research Inst., Dong Suh Foods Co., Incheon 411‐1, Republic of Korea. Author Chang is with Center for Agricultural Biomaterials and the Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151‐921, Republic of Korea. Direct inquiries to author Lee (E‐mail: jhlee@snut.ac.kr).
Authors Chan Uk Park, Jeong, Park, Yeu, and Lee are with Dept. of Food Science and Technology, Seoul Natl. Univ. of Technology, Seoul 139‐743, Republic of Korea. Author Park is with Dept. of Nutrition and Hotel Culinary Art, Anyang Univ., Anyang 430‐749, Republic of Korea and Research Center, BIFIDO Co., Ltd., Gangwon‐do 250‐804, Republic of Korea. Author Kim is with Kyung Hee Univ., Seoul, 130‐701, Republic of Korea. Author Ahn is with Technical Research Inst., Dong Suh Foods Co., Incheon 411‐1, Republic of Korea. Author Chang is with Center for Agricultural Biomaterials and the Dept. of Agricultural Biotechnology, Seoul Natl. Univ., Seoul 151‐921, Republic of Korea. Direct inquiries to author Lee (E‐mail: jhlee@snut.ac.kr).