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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2001; 5(1):25-28

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.1.25

Article

가역적 팽윤력을 갖는 가교된 밈 전분의 뮬리적 성짐

우경수1, 홍주연1, 임숭택1,*
Physical Properties of Reversibly Swellable Cross-linked Wheat Starch
Kyung-Soo Woo1, Joo-Yeon Hong1, Seung-Taik Lim1,*
1고려대학교 생명공학원
1Graduate school of biotechnology, Korea University, Department of Food Science and Technology
*Corresponding author : Seung-Taik Lim, Graduate School of Biotechnology, Korea University, Seoul 136-171, Korea

ⓒ Copyright 2001 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, 2001