한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권2호
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- Pages.305-310
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- 1996
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- 0367-6293(pISSN)
슈크로오스 지방산 에스테르와 대두유 첨가 쌀가루겔의 노화
Retrogradation of Sucrose Fatty Acid Ester and Soybean Oil Added Rice Flour Gels
- Mun, Sae-Hun (Department of Food and Nutrition, Chonnam National University) ;
- Kim, Jeong-Ok (Department of Food and Nutrition, Chonnam National University) ;
- Lee, Shin-Kyung (Department of Food and Nutrition, Chonnam National University) ;
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Shin, Mal-Shick
(Department of Food and Nutrition, Chonnam National University)
- 발행 : 1996.04.30
초록
동진벼 쌀가루에 슈크로오스 지방산 에스테르(SE1670)와 대두유를 0.5, 1.0, 2.0% (w/w, 쌀가루 건물당) 첨가하여 50% 쌀가루겔을 제조하고
The degrees of retrogradation (DR) for 50% rice flour gels kept at