Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 24 Issue 6
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- Pages.619-622
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- 1992
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- 0367-6293(pISSN)
Rheological Properties of the Gelatinized Yam Starch Solution
마 전분 호화액의 리올로지 특성
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Lee, Boo-Yong
(Korea Food Research Institute) ;
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Lee, Young-Chul
(Korea Food Research Institute) ;
- Kim, Heung-Man (Korea Food Research Institute) ;
- Kim, Chul-Jin (Korea Food Research Institute) ;
- Park, Moo-Hyun (Korea Food Research Institute)
- Published : 1992.12.01
Abstract
To increase utilization of Korean yam, the rheological properties of gelatinized yam (Dioscorea aimadoimo) starch solutions at various concentrations
국내산 마의 이용성 및 활용성을 증진시키기 위하여 단마 전분 호화액의 농도