Effects of Extrusion Conditions on Pasting Properties of Potato and Potato-Wheat Flour Mixture

논문 상세보기

Jae Yoon Cha, Yong-Jin Cho, Chong-Tai Kim, Chul-Jin Kim, P.K. W. Ng

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산업식품공학 (Food Engineering Progress)

한국산업식품공학회 (Korean Society for Food Engineering)

키워드

Extrusionpotatowheat flourpasting propertyrapid visco analyzer

저자

Jae Yoon Cha(Korea Food Research lnstitute) Corresponding author
Yong-Jin Cho(Korea Food Research lnstitute)
Chong-Tai Kim(Korea Food Research lnstitute)
Chul-Jin Kim(Korea Food Research lnstitute)
P.K. W. Ng(Department of Food Science and Human Nutrition, Michigan State University)

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