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Effect of Dry Heating on the Pasting/retrogradation and Textural Properties of Starch-soy Protein Mixture

2004

Lee, K.J. (Hankyong National University, Ansung, Republic of Korea) | Lee, S.Y. (Purdue University, West Lafayette, IN, USA) | Kim, Y.R. (Seoul National University, Seoul, Republic of Korea) | Park, J.W. (Hankyong National University, Ansung, Republic of Korea) | Shim, J.Y. (Hankyong National University, Ansung, Republic of Korea), E-mail: jyshim@hnu.hankyong.ac.kr


Bibliographic information
Korean Journal of Food Science and Technology
Volume 36 Issue 4 ISSN 0367-6293
Pagination
pp. 568-573
Other Subjects
Amidon de mais; Proteinas vegetales; Almidon de maiz; Dry heating; Pasting property
Language
Korean
Note
Summary(En)
3 tables
3ill., 14 ref.
Type
Directory

2006-05-15
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