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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.6, 2021년, pp.731 - 738
김이재 (경기대학교 일반대학원 식품생물공학과) , 임송이 (경기대학교 일반대학원 식품생물공학과) , 김현석 (경기대학교 일반대학원 식품생물공학과)
This study investigated the physicochemical properties of rice starch isolated from broken rice using alkaline steeping (AKL) and enzymatic digestion (ENZ) methods. Broken rice starch (BRS) by AKL and ENZ possessed crude protein contents (0.6-1.4%) acceptable to commercial products of native starch ...
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