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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.39 no.6 = no.196, 2007년, pp.637 - 643
조석철 ((주)바이오벤) , 신해헌 (백석문화대학 외식산업학부)
In this report, we discussed the physiochemical characteristics of corn starch during the alkali gelatinization process. Here, solubility and the amounts of eluted polysaccharides and amyloses increased in proportion to the amount of alkali added. The X-ray diffraction patterns and DSC thermogram sh...
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