Article
초미세분쇄를 이용한 감자 변성전분의 물리화학적 특성 변화규명
한명륜1, 김애정2, 이수정3, 김명환1,*
Investigation of Physicochemical Property Change in Modified Potato Starch by Ultra Fine Pulverization
Myung-Ryun Han1, Ae-Jung Kim2, Soo-Jung Lee3, Myung-Hwan Kim1,*
1Department of Food Engineering, Dankook University
2Department of Food & Nutrition, Hyejeon College
3Department of Food and Nutrition, Bucheon College
*Corresponding author: Myung-Hwan Kim, Department of Food Engineering, Dankook University, Cheonan 330-714, Korea. Tel: +82-41-550-3563; Fax: +82-41-550-3566, E-mail:
kmh1@dankook.ac.kr
ⓒ Copyright 2008 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, 2008
