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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2000; 4(3):121-126

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2000.4.3.121

Article

하이드폭시 프로핌화 고구마 전분 핌픔의 픅성

이정주1, 임종환1,*
Characteristics of Hydroxypropylated Sweet Potato Starch Films
Jung Ju Lee1, Jong Whan Rhim1,*
1목포대학교 식품공학과
1Department of Food Engineering, Mokpo National University
*Corresponding author: Jong Whan Rhim, Department of Food Engineering, Mokpo National University, Chungkye, Muan, Chonnam 534-729, Korea (phone: 061-450-2423)

ⓒ Copyright 2000 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: Aug 31, 2000