Effect of Sodium Stearoyl Lactylate on Complex Formation with Amylopectin and on Gelatinization and Retrogradation of Wheat Starch (Sodium Stearoyl Lactylate가 아밀로펙틴과의 결합물 형성 및 밀전분의 호화와 노화에 미치는 영향)
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- Korean Journal of Food Science and Technology
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- v.32 no.3
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- pp.500-506
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- 2000