한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권3호
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- Pages.521-527
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- 1996
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- 0367-6293(pISSN)
강낭콩 전분의 분자구조적 특성
Structural Characteristics of Kidney Bean Starch
- Kim, Kwan (Department of Food Science and Technology, Chunnam National University) ;
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Kang, Kil-Jin
(Department of Food Science and Technology, Chunnam National University) ;
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Kim, Sung-Kon
(Department of Food Science and Nutrition, Dankook University)
- 발행 : 1996.06.30
초록
세 품종의 강낭콩 전분에 대하여 분자구조적 측면에서 그 특성을 조사하였다. 전분의 아밀로오스 함량과
Some structural characteristics of kidney bean starches (3 varieties : Pink kidney bean, Red kidney bean and White kidney bean) were investigated. The amylose content and the
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