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KMID : 0380620060380030385
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 3 p.385 ~ p.391
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Engineering/Processing/Sensory Evaluation : Physicochemical Properties of Hydroxypropylated Waxy Rice Starches and its Application to Yukwa
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Yu Chul
Choi Hyun-Wook
Kim Chong-Tai
Kim Dong-Sup
Choi Sung-Won
Park Young-Joon
Baik Moo-Yeol
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Abstract
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KEYWORD
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yukwa, hydroxypropylated waxy rice starch, swelling power, solubility, RVA, DSC, X-ray
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