Effect of High Pressure on the Crystalline Structure of Waxy and Non-Waxy Rice starch

Cheon, Ki-Cheol; Kim, Kwang-Joong; Ha, Yeon-Chul; Baik, Moo-Yeol; Chang, Young-Il; Chang, Kyu-Seob

doi:10.13050/foodengprog.1997.1.3.184

Food Eng. Prog. 1997; 1(3):184-191

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.3.184

Article

고압처리가 찹쌀 및 멥쌈 전분의 결정구조에 미치는 영향

천기철¹^,^*, 김광중¹, 하연철¹, 백무열¹, 장영일², 장규섭²

Effect of High Pressure on the Crystalline Structure of Waxy and Non-Waxy Rice starch

Ki-Cheol Cheon¹^,^*, Kwang-Joong Kim¹, Yeon-Chul Ha¹, Moo-Yeol Baik¹, Young-Il Chang², Kyu-Seob Chang²

Author Information & Copyright ▼

¹국방과학연구소

²충남대학교 식품공학과

¹Agency for Defense Developement

²Deparment of Food Science and Technology, Chungnam National University

^*Corresponding author: Ki-Cheol Cheon, CBR Department, Agency for Defense Development, Yuseong P.O. Box 35-1, Taejon 305-600, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 1997