Comparison of Differential Scanning Calorimetry with Enzymatic Method for the Determination of Gelatinization Degree of Corn Starch (DSC에 의한 전분의 Endothermic peak와 효소분석법에 의한 호화도 비교)
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- Korean Journal of Food Science and Technology
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- v.25 no.4
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- pp.400-403
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- 1993