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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.39 no.2 = no.192, 2007년, pp.146 - 151
김철 (공주대학교 식품공학과) , 이의석 (호원대학교 공과대학 식품조리학부) , 홍순택 (호원대학교 공과대학 식품조리학부) , 류기형 (공주대학교 식품공학과)
Resistant starch (RS) content, paste viscosity, water solubility and absorption index, bulk density, color, compression force, and bowl life of Goami flakes manufactured by extrusion process were determined to evaluate Goami (high fiber rice) as a food material. Various extrusion process conditions ...
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