귀리 수용성 추출물의 성분과 점도특성

정헌상¹^,^*, 강태수¹, 박희정², 정익수³, 이항영⁴

Characteristics of Viscosity and Components of Soluble Extract in Oats

Heon-Sang Jeong¹^,^*, Tae-Su Kang¹, Hee-Joeng Park², Ick-Soo Jung³, Hang-young Lee⁴

¹충북과학대학 식품생명과학과

²충북대학교 식품공학과

³(주)보락

⁴농촌진흥청 작물시험장

¹Dept. of Food Science and Biotechnology, Chungbuk Provincial University

²Dept. of Food Science and Technology, Chungbuk National University

³Technical Research Institute, Bolak Company Limited

⁴National Crop Experiment Station, RDA

^*Corresponding author: Heon-Sang Jeong, Department of Food Science and Biotechnology, Chungbuk Provincial University, Kumguri 40, Okchon, Chungbuk 373-800, Korea. Phone: +82-43-730-6382, Fax: +82-43-730-6389, E-mail: hsjeong@ctech.ac.kr

ⓒ Copyright 2004 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, 2004