Effect of Permeate Fraction by Ultrafiltration of A rrow Root on the Physicochemical Properties of Rice Starch

Park, Heung-Cho; Lee, Shin-Young

doi:10.13050/foodengprog.2004.8.4.264

Food Eng. Prog. 2004; 8(4):264-271

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.4.264

Article

칡의 한외여과 투과액 분획이 쌀 전분의 이화학적 성질에 미치는 영향

박흥조¹, 이신영²^,^*

Effect of Permeate Fraction by Ultrafiltration of A rrow Root on the Physicochemical Properties of Rice Starch

Heung-Cho Park¹, Shin-Young Lee²^,^*

Author Information & Copyright ▼

¹충주대학교 고분자공학과

²강원대학교 바이오산업공학부

¹Department of Polymer Engineering, Chungju National University

²School of Biotechnology and Bioengineering, Kangwon National University

^*Corresponding author: Shin-Young Lee, School of Biotechnology and Bioengineering, Kangwon National University, Chunchon 200-701, Korea. Phone: 033-250-6273, Fax: 033-243-6354 4853, E-mail: sylee@cc.kangwon.ac.kr4853

ⓒ 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: Nov 30, 2004