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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.31 no.2, 2002년, pp.189 - 195
한진숙 (서울대학교 식품영양학과) , 안승요 (서울대학교 식품영양학과)
Corn starch was modified by oxidation with sodium hypochlorite (NaOCl) as an attempt to expand the application of starches in food industry. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0 and 1.5% active Cl/g starch at pH 7.0 and
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