용융 전분 압측 성형률의 유변학적 복성

심재용¹^,^*

Rheological Properties of Starch Melts

Jaeyong Shim¹^,^*

¹한경대학교 식품공학과

¹Dept. of Food Science & Technology and Food and Bio-industrial Research Center, Hankyong National University, Ansung 456-749, Korea

^*Corresponding author: JaeYong Shim, Dept. of Food Science and Technology, Hankyong National University, 67 Sukjongdong, Ansung city, Kyonggi-do, 456-749, Republic of Korea. Phone: +82-31-670-5158, Fax: +82-31-670-5015, E-mail: jyshim@hnu.hankyong.ac.kr

ⓒ Copyright 2003 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: May 31, 2003