Investigation of Physicochemical Property Change in Modified Potato Starch by Ultra Fine Pulverization

Han, Myung-Ryun; Kim, Ae-Jung; Lee, Soo-Jung; Kim, Myung-Hwan

doi:10.13050/foodengprog.2008.12.1.44

Food Eng. Prog. 2008; 12(1):44-48

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2008.12.1.44

Article

초미세분쇄를 이용한 감자 변성전분의 물리화학적 특성 변화규명

한명륜¹, 김애정², 이수정³, 김명환¹^,^*

Investigation of Physicochemical Property Change in Modified Potato Starch by Ultra Fine Pulverization

Myung-Ryun Han¹, Ae-Jung Kim², Soo-Jung Lee³, Myung-Hwan Kim¹^,^*

Author Information & Copyright ▼

¹단국대학교 식품공학과

²혜전대학 식품영양과

³부천대학 식품영양과

¹Department of Food Engineering, Dankook University

²Department of Food & Nutrition, Hyejeon College

³Department of Food and Nutrition, Bucheon College

^*Corresponding author: Myung-Hwan Kim, Department of Food Engineering, Dankook University, Cheonan 330-714, Korea. Tel: +82-41-550-3563; Fax: +82-41-550-3566, E-mail: kmh1@dankook.ac.kr

ⓒ Copyright 2008 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: Feb 28, 2008