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KMID : 0380620040360050765
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 5 p.765 ~ p.772
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Engineering/Processing/Sensory Evaluation : Effect of the Cooking Condition on Enzyme-resistant Starch Content and in vitro Starch and Protein Digestibility of Tarakjuk (Milk-rice Porridge)
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이귀주/Lee GC
임승택/윤현성/Lim ST/Yoon HS
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Abstract
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DSC;enzyme-resistant starch;in vitro starch digestibility;in vitro protein digestibility;Tarakjuk (milk-rice porridge)
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