Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 21 Issue 6
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- Pages.815-819
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- 1989
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- 0367-6293(pISSN)
Rheological Properties of Chestnut Starch Solution
밤전분 수용액의 리올로지 특성
- Park, Hong-Hyun (Department of Food and Nutrition, International College of Hotel Administration, Kyung Hee University) ;
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Kim, Sung-Kon
(Department of Food Science and Nutrition, Dankook University) ;
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Pyun, Yu-Ryang
(Department of Food Technology, Yonsei University) ;
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Lee, Shin-Young
(Department of Fermentation Technology, Kangweon National University)
- Published : 1989.12.01
Abstract
Rheological properties of chestnut starch suspensions (3 and 4%, db) and gelatinized starch (4%, db) were investigated with a capillary and rotational viscometer, respectively. Starch suspensions had no yield stress and showed dilatant flow behavior in the temperature ranges of
밤전분 현탁액(3% 및 4%)의 유동특성을 모세관 점도계로 분석하였을 때