Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 3
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- Pages.273-278
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- 1984
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- 0367-6293(pISSN)
Rheological Properties of Gelatinization of Rice Starch
쌀 전분 호화중의 리올로지 특성
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Lee, Shin-Young
(Department of Fermentation Engineering, Kang-weon National University) ;
- Cho, Hyung-Yong (Department of Food Engineering, Yon-sei University) ;
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Kim, Sung-Kon
(Department of Food and Nutrition, Dankook University) ;
- Lee, Sang-Kyu (Hong Neung Machine Industry Co.) ;
-
Pyun, Yu-Ryang
(Department of Food Engineering, Yon-sei University)
- Published : 1984.09.30
Abstract
Changes in rheological properties of rice starch-water systems during the gelatinization were evaluated with the tube viscometer at temperatures between 50 and
쌀전분 수용액계의 호화중 리올로지적 성질의 변화를 온도
Keywords