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KMID : 0380620040360040568
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 4 p.568 ~ p.573
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Engineering/Processing/Sensory Evaluation : Effect of Dry Heating on the Pasting/retrogradation and Textural Properties of Starch-soy Protein Mixture
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이기정/Lee KJ
이수용/김용노/박장우/심재용/Lee SY/Kim YR/Park JW/Shim JY
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Abstract
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KEYWORD
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soy protein, corn starch, dry heating, pasting property, texture
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FullTexts / Linksout information
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Listed journal information
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