한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제24권6호
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- Pages.619-622
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- 1992
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- 0367-6293(pISSN)
마 전분 호화액의 리올로지 특성
Rheological Properties of the Gelatinized Yam Starch Solution
- Lee, Boo-Yong (Korea Food Research Institute) ;
- Lee, Young-Chul (Korea Food Research Institute) ;
- Kim, Heung-Man (Korea Food Research Institute) ;
- Kim, Chul-Jin (Korea Food Research Institute) ;
- Park, Moo-Hyun (Korea Food Research Institute)
- 발행 : 1992.12.01
초록
국내산 마의 이용성 및 활용성을 증진시키기 위하여 단마 전분 호화액의 농도
To increase utilization of Korean yam, the rheological properties of gelatinized yam (Dioscorea aimadoimo) starch solutions at various concentrations