earticle

논문검색

Research Articles

Textural Properties and Structure of Wheat and Maize Starch-Gum Mixed Gels During Storage

원문정보

Ji-Young Song, Young-Chang Kim, Malshick Shin

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.20-25
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  Pasting properties by the rapid visco-analyzer
  Preparation and aging of gels
  Gel texture
  Scanning electron microscopy
  X-ray diffiractometry
  Statistical analysis
 Results and Discussion
  Pasting properties by RVA
  Textural properties of strach-gum mixed gels with storage
  Gel structure added with gellan and xanthan gums by SEM
  X-ray diffiraction
 References

키워드

저자정보

  • Ji-Young Song Department of Food and Nutrition and Biofood Research Center, Chonnam National University
  • Young-Chang Kim School of Life Sciences and Biotechnology Research Institute, Chungbuk National University
  • Malshick Shin Department of Food and Nutrition and Biofood Research Center, Chonnam National University

참고문헌

자료제공 : 네이버학술정보

    함께 이용한 논문

      ※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.

      0개의 논문이 장바구니에 담겼습니다.