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NTIS 바로가기LWT- Food science and technology, v.97, 2018년, pp.516 - 522
Eom, Haeyoung (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) , Chang, Yoonjee (Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University) , Lee, Eun-sil (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University) , Choi, Hee-Don (Food Processing Research Center, Korea Food Research Institute) , Han, Jaejoon (Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University)
Abstract A starch/gum blend as an edible coating solution for rice cakes was developed to retard starch retrogradation. It was prepared by blending waxy corn starch (WCS) with edible gums, such as gellan gum (GG) and sodium alginate (SA). The rice cakes were coated with starch/gum blends to preserv...
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LWT-Food Science and Technology Zhong 56 1 2014 10.1016/j.lwt.2013.11.006 Investigation of different coating application methods on the performance of edible coatings on Mozzarella cheese
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