Applied Biological Chemistry
- 제28권1호
- /
- Pages.48-50
- /
- 1985
- /
- 2468-0834(pISSN)
- /
- 2468-0842(eISSN)
칡전분의 호화도 측정
Determination of degree of gelatinization of arrowroot starch
- Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
- Yoon, Han-Kyo (Department of Food Science and Technology, Chungnam National University) ;
-
Kim, Sung-Kon
(Department of Food Science and Nutrition, Dankook University)
- 발행 : 1985.03.30
초록
Moisture requirement for the gelatinization and degree of gelatinization of arrowroot starch were analyzed by X-ray diffractometry. The minimum moisture content for the complete gelatinization of the starch was 45%. The gelatinization of 6% starch suspension was terminated at
키워드