Comparison of Physical Properties of Starch Based Extruded Loose-Fill with Different Mixing Formulas

Hong, Seok-In; Kim, Chong-Tai; Kim, Chul-Jin

doi:10.13050/foodengprog.1998.2.1.68

Food Eng. Prog. 1998; 2(1):68-74

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.1.68

Article

배합조건에 따른 완충포장용 전분 압출물의 물리적 톡성 변화

홍석인¹^,^*, 김종태¹, 김철진¹

Comparison of Physical Properties of Starch Based Extruded Loose-Fill with Different Mixing Formulas

Seok-In Hong¹^,^*, Chong-Tai Kim¹, Chul-Jin Kim¹

Author Information & Copyright ▼

¹한국식품개발연구원

¹Korea Food Research Institute

^*Corresponding author: Seok-In Hong, Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-gu, Seongnamsi, Kyonggi-do 463-420, Korea

ⓒ Copyright 1998 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: Apr 30, 1998