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dc.contributor.author김광옥-
dc.date.accessioned2016-08-28T11:08:30Z-
dc.date.available2016-08-28T11:08:30Z-
dc.date.issued1986-
dc.identifier.issn0022-1147-
dc.identifier.otherOAK-12445-
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/228592-
dc.description.abstractEquivalent concentrations of polydextrose and sucrose had similar effects on phase transitions of wheat starch-water systems. Onset and peak gelatinization temperatures were increased similarly with the two solutes. This was true with varied water:starch ratios, varied concentrations of solute, and for batters prepared with the two solutes. Acesulfame K, cyclamate, and saccharin at low levels, as might be used in food products, had little effect on phase transitions of starch-watersolute systems.-
dc.languageEnglish-
dc.titlePhase transitions of wheat starch-water systems containing polydextrose-
dc.typeArticle-
dc.relation.issue4-
dc.relation.volume51-
dc.relation.indexSCI-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.startpage1095-
dc.relation.lastpage1097-
dc.relation.journaltitleJournal of Food Science-
dc.identifier.doi10.1111/j.1365-2621.1986.tb11249.x-
dc.identifier.scopusid2-s2.0-0000803025-
dc.author.googleKim K.-O.-
dc.author.googleHansen L.-
dc.author.googleSetser C.-
dc.contributor.scopusid김광옥(7409315718;57193501163)-
dc.date.modifydate20220119163205-
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엘텍공과대학 > 식품공학전공 > Journal papers
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