Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 4
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- Pages.355-359
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- 1993
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- 0367-6293(pISSN)
Effects of Alum on the Physicochemical properties
쌀전분의 이화학적 성질에 미치는 명반 첨가의 영향
- Lee, Shin-Young (Department of Fermentation Engineering, Kangwon National University) ;
- Lee, Sang-Gui (Kirin Co., Ltd.) ;
- Kim, Kwang-Joong (Department of Fermentation Engineering, Kangwon National University) ;
- Kwon, Ik-Boo (Lotte Group R&D Center)
- Published : 1993.08.01
Abstract
The effects of alum un the physicochemical properties of non-waxy and waxy rice starches were investigated. The swelling powers of non-waxy and waxy rice starches with
명반이 멥쌀과 찹쌀전분의 이화학적 성질에 미치는 영향을 조사하였다. 멥쌀 및 찹쌀전분의 팽윤력은 두 전분 모두 대조구보다 명반