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Preparaion and physicochemical characterization of low digestible starch by using locust bean gum and its physicochemical properties : 아밀로수크레이스와 메뚜기콩 검을 이용한 지소화성 전분의 제조 및 물리화학적 특성
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- Authors
- Advisor
- 문태화
- Major
- 농생명공학부
- Issue Date
- 2011-02
- Publisher
- 서울대학교 대학원
- Keywords
- 아밀로수크레이스 ; 메뚜기콩 검 ; 찰 전분 ; 소화율 ; 열 안정성 ; amylosucrase ; waxy starch ; locust bean gum ; slowly digestible starch ; resistant starch
- Description
- 학위논문 (석사)-- 서울대학교 대학원 : 농생명공학부, 2011.2. 문태화.
- Language
- eng
- URI
- https://hdl.handle.net/10371/157507
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000030193
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