Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 5
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- Pages.729-735
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- 1995
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- 0367-6293(pISSN)
Quality Change of Starch Syrups during Storage
전분당의 저장중 품질 변화
-
Kim, Byeong-Sam
(Korea Food Research Institute) ;
- Park, Moo-Hyun (Korea Food Research Institute) ;
-
Nahmgung, Bae
(Korea Food Research Institute) ;
-
Kim, Dong-Chul
(Korea Food Research Institute)
- Published : 1995.10.31
Abstract
Quality changes of starch syrups were investigated during storage at 20 and
국내에서 생산되고 있는 4종류의 물엿에 대하여