한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권5호
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- Pages.642-645
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- 1991
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- 0367-6293(pISSN)
인산칼슘히드록시아파타이트가 밀가루와 옥수수전분의 리올로지에 미치는 영향
Effect of Calcium Phosphate Hydroxyapatite on Rheological Properties of Wheat Flour and Corn Starch
- Ryu, Jae-Sik (Seo-do Chemical Co., Ltd.) ;
- Kim, Il-Hwan (Seo-do Chemical Co. Ltd.) ;
- Kim, Sung-Kon (department of Food Science and Nutrition, Dankook University)
- 발행 : 1991.10.01
초록
인산칼슘 히드록시아파타이트(Ca-P)가 밀가루와 옥수수 전분의 리올로지에 미치는 영향을 조사하였다. Ca-P(
The rheological properties of wheat flours and corn starch and cooking properties of dry noodle in the presence of calcium phosphate hydroxyapatite(Ca-P) were studied. The additive(
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