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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2002; 6(1):46-51

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.1.46

Article

감마선 조사가 첨 전분의 이화화적 톡성에 미치는 영향

금헤레나1,*, 장규섭1, 정현교1, 양재숭2, 장영일3
Effects of Gamma Irradiation on Physicochemical Properties of Arrowroot Starch
Herena Kuhm1,*, Kyu-Seob Chang1, Hyun-Kyo Jeoung1, Jae-Seung Yang2, Young Il Jang3
1충남대학교 식품공학과
2한국원자력연구소 조사식품의 검지기술 개발실
3(주)밀다원
1Department of Food Science and Technology, Chungnam National University
2Detection of Irradiated Food Lab., Korea Atomic Energy Research Institute
3Mildawon Corporation
*Corresponding author: Herena Kuhm, Department of Food Science and Technology, Chungnam National University, GungDong, Yusong-Gu, Daejon 305-764, Korea. Phone: 042-821-7876, Fax: 042-822-2153

ⓒ Copyright 2002 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, 2002