Physical Properties of Reversibly Swellable Cross-linked Wheat Starch

Woo, Kyung-Soo; Hong, Joo-Yeon; Lim, Seung-Taik

doi:10.13050/foodengprog.2001.5.1.25

Food Eng. Prog. 2001; 5(1):25-28

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.1.25

Article

가역적 팽윤력을 갖는 가교된 밈 전분의 뮬리적 성짐

우경수¹, 홍주연¹, 임숭택¹^,^*

Physical Properties of Reversibly Swellable Cross-linked Wheat Starch

Kyung-Soo Woo¹, Joo-Yeon Hong¹, Seung-Taik Lim¹^,^*

Author Information & Copyright ▼

¹고려대학교 생명공학원

¹Graduate school of biotechnology, Korea University, Department of Food Science and Technology

^*Corresponding author : Seung-Taik Lim, Graduate School of Biotechnology, Korea University, Seoul 136-171, Korea

ⓒ Copyright 2001 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, 2001