한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제21권5호
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- Pages.691-696
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- 1989
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- 0367-6293(pISSN)
감자의 썩힘 중 녹말의 성질 변화
Changes of Starch Properties during Steeping of Potato
- Kim, Kyung-Ae (Department of Home Economics Education, Chonnam National University) ;
- Lee, Sung-Woo (Department of Foods and Nutrition, Hanyang University) ;
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
- 발행 : 1989.10.01
초록
감자를 물에 침지시켜 썩히고 전분을 분리 이용하는 것은 우리나라 특유의 식문화이다. 본 실험에서는 감자를
It Is a unique dietary culture in Korea in that starch is isolated and utilized from steeped potato. In this experiment the potato was steeped in water at