Characteristics of Hydroxypropylated Sweet Potato Starch Films

Lee, Jung Ju; Rhim, Jong Whan

doi:10.13050/foodengprog.2000.4.3.121

Food Eng. Prog. 2000; 4(3):121-126

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.3.121

Article

하이드폭시 프로핌화 고구마 전분 핌픔의 픅성

이정주¹, 임종환¹^,^*

Characteristics of Hydroxypropylated Sweet Potato Starch Films

Jung Ju Lee¹, Jong Whan Rhim¹^,^*

Author Information & Copyright ▼

¹목포대학교 식품공학과

¹Department of Food Engineering, Mokpo National University

^*Corresponding author: Jong Whan Rhim, Department of Food Engineering, Mokpo National University, Chungkye, Muan, Chonnam 534-729, Korea (phone: 061-450-2423)

ⓒ Copyright 2000 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: Aug 31, 2000