Effects of Low Temperature Extrusion Method on the Physical Properties and Cell Structure of Pregelatinized Rice Flour Extrudate

Jeong, Heon-Sang; Min, Young-Kyoo; Toledo, Romeo T.

doi:10.13050/foodengprog.2002.6.2.145

Food Eng. Prog. 2002; 6(2):145-151

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.2.145

Article

저온압출방법이 호화 쌀가루 팽화물의 물리적성질과 기공구조에 미치는 영향

정헌상¹^,^*, 민용규², ToledoRomeo T.³

Effects of Low Temperature Extrusion Method on the Physical Properties and Cell Structure of Pregelatinized Rice Flour Extrudate

Heon-Sang Jeong¹^,^*, Young-Kyoo Min², Romeo T. Toledo³

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¹충북과학대학 식품생명과학과

²충북대학교 식품공학과

³조지아주립대학교 식품공학과

¹Dept. of Food Science & Biotechnology, Chungbuk Provincial University

²Dept. of Food Science & Technology, Chungbuk National University

³Dept. of Food Science & Technology, The University of Georgia, Athens, GA 30602, USA

^*Corresponding author : Heon-Sang Jeong, Dept. of Food Science & Biotechnology, Chungbuk Provincial University, Okchon, Chungbuk 373-800, Korea. Phone: 043-730-6382, E-mail: hsjeong@ctech.ac.kr

ⓒ Copyright 2002 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: May 31, 2002