Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 12 Issue 5
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- Pages.469-475
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- 1997
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Physicochemical Properties of Modified Rice Powder for Rice-Based Infant Foods III -Acetylated-coss linkage treatment on rice powder
반고형 이유식의 개발을 위한 변형 쌀가루 제조 및 이화학적 특성 III - 초산-처리 쌀가루
- Choi, Jung-Sun (Korea Food Research Institute) ;
- Sohn, Kyung-Hee (Department of Food and Nutrition, Yonsei University) ;
- Choi, Hee-Sun (Department of Food and Nutrition, Yonsei University)
- Published : 1997.12.30
Abstract
The modification of rice powder was attempted by treatment of acetic acid and epichlorohydrin to improve the functional properties of baby food. The initial gelatinization temperature of rice powder determined by amylograph was decreased from
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