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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.39 no.5 = no.195, 2007년, pp.584 - 587
최혜미 (동국대학교 식품공학과) , 유병승 (동국대학교 식품공학과)
The effect of molar substitution (MS, 0.030-0.118) on the dynamic rheological properties of hydroxypropylated rice starch pastes (5%, w/w) was investigated by small-deformation oscillatory measurements during aging. The magnitudes of storage (G#) and loss (G") moduli measured at 주제어
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