한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제10권2호
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- Pages.228-233
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- 1997
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
물리적 처리에 의한 한천의 물리화학적 및 유통 특성
Physicochemical and Rheological Properties of Agar by Physical Treatment
초록
The effects of spray drying and extrusion drying on functional properties of agar were investigated to increase the availability of agar in food industry. In case of unmodified and spray-dried agar, gel strength and viscosity were 1,070g/