Article
고압처리가 찹쌀 및 멥쌈 전분의 결정구조에 미치는 영향
천기철1,*, 김광중1, 하연철1, 백무열1, 장영일2, 장규섭2
Effect of High Pressure on the Crystalline Structure of Waxy and Non-Waxy Rice starch
Ki-Cheol Cheon1,*, Kwang-Joong Kim1, Yeon-Chul Ha1, Moo-Yeol Baik1, Young-Il Chang2, Kyu-Seob Chang2
1Agency for Defense Developement
2Deparment of Food Science and Technology, Chungnam National University
*Corresponding author: Ki-Cheol Cheon, CBR Department, Agency for Defense Development, Yuseong P.O. Box 35-1, Taejon 305-600, Korea
ⓒ Copyright 1997 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: Dec 31, 1997
