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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 1998; 2(1):68-74

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1998.2.1.68

Article

배합조건에 따른 완충포장용 전분 압출물의 물리적 톡성 변화

홍석인1,*, 김종태1, 김철진1
Comparison of Physical Properties of Starch Based Extruded Loose-Fill with Different Mixing Formulas
Seok-In Hong1,*, Chong-Tai Kim1, Chul-Jin Kim1
1한국식품개발연구원
1Korea Food Research Institute
*Corresponding author: Seok-In Hong, Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-gu, Seongnamsi, Kyonggi-do 463-420, Korea

ⓒ Copyright 1998 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: Apr 30, 1998