Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 8 Issue 1
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- Pages.1-7
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- 1992
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Studies on the Textural Properties of Chinese Mungbean Starch
중국산 녹두전분의 물성에 관한 연구
Abstract
Recently, plenty of imported Chinese Mungbean is sold, for Korean Mungbean is expensive. But they say, Chinese Mungean has less delicacy and cooking quality. Above all, in comparison with Korean and Chinese Mungbeans properties they are different - Chinese Mungbean grain is twice in dimension, Chinese Mungbean is white and Korean one is yellow in peeled grain color. They are similar in size shape with the microscope. With Amylograph of Brabender the viscosity of Korean Mungbean is gradually and continually increased until heating from
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