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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.18 no.2, 2002년, pp.200 - 205
한진숙 (서울대학교 생활과학대학 식품영양학과) , 안승요 (서울대학교 생활과학대학 식품영양학과)
Corn starch was modified by the oxidation with sodium hypochlorite(NaOCl) and the changes in the distribution of molecular weight were examined. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0, and 1.5% active Cl/g of starch at pH 7.0 and 25
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