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KMID : 1134820060350040487
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 4 p.487 ~ p.492
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Physicochemical Properties of Acetylated Rice Starch as Affected by Degree of Substitution
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손광준/Shon KJ
정만곤/김형일/유병승/Chung MG/Kim HI/Yoo BS
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Abstract
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KEYWORD
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acetylation, rice starch, physicochemical property, degree of substitution, viscosity, syneresis
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