Applied Biological Chemistry
- Volume 40 Issue 3
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- Pages.220-224
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- 1997
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Effect of Heating Conditions on the Resistant Starch Formation
가열방법에 따른 효소저항전분 생성
- Lee, Shin-Kyung (Department of Food and Nutrition, Chonnam National University) ;
- Mun, Sae-Hun (Department of Food and Nutrition, Chonnam National University) ;
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Shin, Mal-Shick
(Department of Food and Nutrition, Chonnam National University)
- Published : 1997.06.30
Abstract
As corn starches with different amylose content were heated at different temperature
아밀로오스 함량이 다른 옥수수 전분에 전분과 물의 비율을 1:3.5와 1:9로 조절하고