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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.6, 2021년, pp.749 - 755
김이재 (경기대학교 일반대학원 식품생물공학과) , 임송이 (경기대학교 일반대학원 식품생물공학과) , 김현석 (경기대학교 일반대학원 식품생물공학과)
The objective of this study was to investigate the physicochemical properties of rice starch extracted from stale rice using alkaline steeping (AKL) and improved enzymatic digestion (iENZ) methods. The crude protein content (0.5-0.7%) of stale rice starch (SRS) was less than 1% by iENZ, but not so w...
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