한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제12권5호
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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)
반고형 이유식의 개발을 위한 변형 쌀가루 제조 및 이화학적 특성 III - 초산-처리 쌀가루
Physicochemical Properties of Modified Rice Powder for Rice-Based Infant Foods III -Acetylated-coss linkage treatment on rice powder
- 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)
- 발행 : 1997.12.30
초록
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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