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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.39 no.2 = no.192, 2007년, pp.169 - 174
신해헌 (백석문화대학 외식산업학부) , 차윤환 ((주)바이오벤 및 연세대학교 생명공학과) , 변유량 ((주)바이오벤 및 연세대학교 생명공학과) , 조석철 ((주)바이오벤 및 연세대학교 생명공학과)
In this study, we examined the characteristics of alkali gelatinization of corn starch. Here, the degree of corn starch gelatinization increased exponentially with the NaOH concentration of the starch slurry. The alkali gelatinization initiation point (AGIP) was obtained from the intersection point ...
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