Physicochemical Properties of the Hydroxypropylated Mung Bean, Sweet Potato and Water Chestnut Starches for Hard Capsules Formation (하이드록시프로필화 녹두, 고구마, 물밤 전분의 이화학적 특성과 하드캡슐 제조)
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- KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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- v.19 no.2
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- pp.75-80
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- 2013