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KMID : 1007520070160030496
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Food Science and Biotechnology
2007 Volume.16 No. 3 p.496 ~ p.499
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Effect of Storage Temperature on Dynamic Rheological Properties of Hot Pepper-Soybean Pastes Mixed with Guar Gum and Xanthan Gum
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Choi Su-Jin
Yoo Byoung-Seung
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Abstract
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KEYWORD
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hot pepper-soybean paste, guar gum, xanthan gum, storage temperature, rheology, dynamic modulus
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