Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 3
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- Pages.412-418
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- 1988
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- 0367-6293(pISSN)
Characteristics of Dry and Moist Type Sweet Potato Starches
분질 및 점질 고구마 전분의 특성
- Shin, Mal-Shick (Department of Food and Nutrition, Chonnam National University) ;
- Ahn, Seung-Yo (Department of Food and Nutrition, Seoul National University)
- Published : 1988.06.01
Abstract
Granular shapes and sizes, physicochemical priperties and gelatinization patterns of sweet potato starches from Wonki(the dry type) and Chunmi(the moist type) were investigated. Starch granules of sweet potatoes were round. Granule sizes of Wonki starch were mainly
분질 고구마인 원기와 점질 고구마인 천미로부터 전분을 분리하여 입자의 형태, 이화학적 성질, 호화양상을 조사 하였다. 전분입자는 모두 둥근형이고 입자의 크기는 원기 전분은
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