국가 R&D 논문 조회
| 논문명 | Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage | ||
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| 학술지 | LWT-FOOD SCIENCE AND TECHNOLOGY | ISSN | 0023-6438 |
| SCI 구분 | 01 | 논문구분 | 국내 |
| 국내외학술지 구분 | 103 | 학술지 구분 | 학술지 |
| 성과년도 | 2018 | NTIS 성과고유번호 | JNL-2018-00110146347 |
| 초록 | Abstract A starch/gum blend as an edible coating solution for rice cakes was developed to retard starch retrogradation. It was prepared by blending waxy corn starch (WCS) with edible gums, such as gel... | ||
전분질 식품소재의 노화 억제 기술 개발(Development of Inhibitory Technology on Retrogradation in Starchy Foods)
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