Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 4
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- Pages.459-463
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- 1994
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- 0367-6293(pISSN)
Effect of Retrograde Restraint of Rice Cake Using Raw Starch Saccharifying ${\beta}-amylase$ from Bacillus polymyxa No. 26
Bacillus polymyxa No. 26의 생전분 당화형 ${\beta}-amylase$ 를 이용한 떡의 노화억제효과
- Sohn, Cheon-Bae (Department of Food science & Nutrition, Chungnam National University) ;
- Lee, Sang-Mee (Department of Food science & Nutrition, Chungnam National University)
- Published : 1994.08.01
Abstract
To improve the quality of rice-cake(Cholpyon), raw starch saccharifying (
Bacillus polymyxa No. 26이 생산하는 생전분 당화형