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

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

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

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/286249

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산업식품공학 (Food Engineering Progress)

제7권 제2호 (2003.05)
pp.80-87

한국산업식품공학회 (Korean Society for Food Engineering)

키워드

Extrusion potato wheat flour pasting property rapid 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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