Effect of Extrusion Conditions on Release of NaCl in High-amylose Cornstarch Extrudates

Kim, Doo Sang; Ng, P.K.W.; Ryu, Gi Hyung

doi:10.13050/foodengprog.2004.8.2.111

Food Eng. Prog. 2004; 8(2):111-118

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.2.111

Article

압츨성형 공정변수가 고아밀로스 옥수수전분 압출성형 매트릭스 내의 소금 용출에 미치는 영향

김두상¹, NgP.K.W.², 류기형¹^,^*

Effect of Extrusion Conditions on Release of NaCl in High-amylose Cornstarch Extrudates

Doo Sang Kim¹, P.K.W. Ng², Gi Hyung Ryu¹^,^*

Author Information & Copyright ▼

¹공주대학교 식품공학과

²미시간주립대학교 식품영양과학과

¹Department of Food Science and Technology, Kongju National University

²Department of Food Science and Human Nutrition, Michigan State University

^*Corresponding author: Gi Hyung Ryu, Professor, Department of Food Science and Technology, Kongju National University, Yesan, Choongnam 340-802, Republic of Korea. Phone: +82-41-330-1484, Fax: +82-41-334-5944, E-mail: ghryu@kongju.ac.kr

ⓒ Copyright 2004 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, 2004