한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제18권2호
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- Pages.114-117
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- 1986
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- 0367-6293(pISSN)
칡전분 현탁액의 리올로지적 성질
Rheological Properties of Arrowroot Statch Suspension
- Kim, Kwan (Department of Food Science and Technology, Chonnam National University) ;
- Yoon, Han-Kyo (Department of Food Science and Technology, Chungnam National University) ;
- Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
- Lee, Shin-Young (Department of Fermentation Technology, Kwangweon National University)
- 발행 : 1986.04.01
초록
칡 전분현탄액
The rheological properties of arrowroot starch suspension (2-6%) were investigated with a tube viscometer. The starch suspensions of less
키워드