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COLLEGE OF HUMAN ECOLOGY[S](생활과학대학)
FOOD & NUTRITION(식품영양학과)
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Results 1-6 of 6 (Search time: 0.001 seconds).
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Issue Date
Title
Author(s)
2019-03
Influence of arabic gum on in vitro starch digestibility and noodlemaking quality of Segoami
이현규
2017-11
Effects of Amylose Contents and Degree of Gelatinization of Rice Flour on In Vitro Starch Digestibility, Physical Characteristics, and Morphological Properties
이현규
2018-05
Rice noodle enriched with okara: Cooking property, texture, and in vitro starch digestibility
이현규
2019-03
Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami
이현규
2013-09
Substituting Whole Grain Flour for Wheat Flour: Impact on Cake Quality and Glycemic Index
이현규
2013-12
원료별 식이섬유의 밀가루 대체 시 가공적성 및 전분소화지연효과
이현규
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6
이현규
-Subject
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Texture
2
Arabic gum
2
Cooking property
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High amylose rice
2
Noodle
1
amylose contents
1
Ca-alginate
1
cake-making
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Cooking quality
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degree of gelatinization
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2019
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