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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.39 no.2 = no.192, 2007년, pp.138 - 145
조영화 (주성대학 주성유전자 치료기술센터) , 심재용 (국립한경대학교 식품생물공학과) , 이현규 (한양대학교 식품영양학과)
The effects of amylopectin and hydrocolloid (locust bean gum and guar gum) content on wheat flour dough and noodle properties were investigated. As the amount of amylopectin increased, the water absorption rate (farinograph), the tension (tension test), the gel stability (freeze-thawing treatment), ...
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