Food Science and Industry (식품과학과 산업)

Volume 47 Issue 3
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Pages.21-32
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2014
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0257-2397(pISSN)

Korean Society of Food Science and Technology (한국식품과학회)

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Relationship Between Starch Digestibility and its Structure

전분 소화율과 구조와의 상관성

Chung, Hyun-Jung (Division of Food and Nutrition, Chonnam National University) ;
Lim, Seung-Taik (Department of Food Bioscience and Technology, Korea University)

정현정 (전남대학교 식품영양과학부) ;
임승택 (고려대학교 식품공학과)

Published : 2014.09.30

https://doi.org/10.23093/FSI.2014.47.3.21 Citation PDF

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