한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제19권3호
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- Pages.239-244
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- 1987
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- 0367-6293(pISSN)
인산염이 쌀전분 현탁액의 리올로지에 미치는 영향
Effect of Phosphate on Rheological Properties of Rice Starch Suspension
- Kim, Il-Hwang (Food and Chemical Institute, Seo-do Chemical Co., Ltd.) ;
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
- Lee, Shin-Young (Department of Fermentation Technology, Kwangweon National University)
- 발행 : 1987.06.01
초록
쌀 전분현탁액(5%)의 리올로지 특성을 모세관 점도계를 이용하여 조사하였다. 멥쌀 전분은
Rheological properties of 5% starch suspension were investigated using a capillarity tube viscometer. Nonglutinous and glutinous rice starch suspensions at
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