한국식품조리과학회지 (Korean journal of food and cookery science)
- 제16권5호
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- Pages.431-436
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- 2000
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
감자의 수침조건에 따른 전분의 호화 특성
Gelatinization Properties of Starch during Steeping Condition of Potato
초록
Gelatinization properties of potato starches which were prepared by steeping at 10