한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제16권3호
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- Pages.273-278
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- 1984
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- 0367-6293(pISSN)
쌀 전분 호화중의 리올로지 특성
Rheological Properties of Gelatinization of Rice Starch
- Lee, Shin-Young (Department of Fermentation Engineering, Kang-weon National University) ;
- Cho, Hyung-Yong (Department of Food Engineering, Yon-sei University) ;
- 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)
- 발행 : 1984.09.30
초록
쌀전분 수용액계의 호화중 리올로지적 성질의 변화를 온도
Changes in rheological properties of rice starch-water systems during the gelatinization were evaluated with the tube viscometer at temperatures between 50 and
키워드