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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2002; 6(3):275-280

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.3.275

Article

천연옥수수전분과 hydroxypropy화 옥수수전분의 RVA특성에 미치는 가소제의 영향

한윤정1, 김석신1,*
Influence of Plasticizers on the RVA Properties of Native Corn Starch and Hydroxypropylated Corn Starch
Youn-Jeong Han1, Suk-Shin Kim1,*
1가톨릭대학교 식품영양학과
1Department of Food Science and Nutrition, The Catholic University of Korea
*Corresponding author: Suk-Shin Kim, Department of Food Science and Nutrition, The Catholic University of Korea, 43-1 Yokkok 2-dong, Wonmi-gu, Buchon City, Kyonggi-do, 420-742, Korea. Phone: +82-32-340-3316, Fax: +82-32-340-3310, E-mail: kimsukshin@catholic.ac.kr

ⓒ 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: Aug 31, 2002