Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 18 Issue 4
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- Pages.278-282
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- 1986
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- 0367-6293(pISSN)
Rheological Properties of Naked Barley Starches
쌀보리 전분 호화액의 리올로지 특성
- Park, Yang-Kyun (Department of Food Science and Technology, Chonnam National University) ;
- Lho, Il-Hwan (Department of Food Science and Technology, Chonnam National University) ;
- Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
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Kim, Sung-Kon
(Department of Food Science and Nutrition, Dankook University) ;
-
Lee, Shin-Young
(Department of Fermentation Engineering, Kangweon National University)
- 박양균 (전남대학교 식품가공학과) ;
- 노일환 (전남대학교 식품가공학과) ;
- 김관 (전남대학교 식품가공학과) ;
-
김성곤
(단국대학교 식품영양학과) ;
-
이신영
(강원대학교 발효공학과)
- Published : 1986.08.01
Abstract
Rheological properties of naked barley (Songhak and Youngsan) starches were compared. The gelatinized starches at
쌀보리 품종인 송학과 영산 전분의 가열 호화액의 리올로지 특성을 비교하였다.
Keywords