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KMID : 0380620050370030438
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 3 p.438 ~ p.442
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Engineering/Processing/Sensory Evaluation : The Effect of Heating Rate by Ohmic Heating on Rheological Property of Corn Starch Suspension
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이석훈/Lee SH
장재권/변유량/Jang JK/Pyun YR
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Abstract
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KEYWORD
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ohmic heating, corn starch, heating rate, rheology
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FullTexts / Linksout information
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Listed journal information
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