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NTIS 바로가기Food quality and culture, v.3 no.2, 2009년, pp.53 - 58
Choi, Eun-Jung (Department of Food Sciencd and Nutrition, The Catholic University of Korea) , Oh, Myung-Suk (Department of Food Sciencd and Nutrition, The Catholic University of Korea)
This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and ...
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