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Preparation of isomaltooligosaccharides using puffed rice flour and evaluation of physicochemical properties
팽화미분 이용 이소말토올리고당 제조 및 이화학적 품질특성
2018
Korean Journal of Food Preservation
팽화미분 이용 이소말토올리고당 제조 및 이화학적 품질특성
Isomaltooligosaccharides were prepared from puffed rice flour by a One-step processing method under different conditions, and their physicochemical properties were evaluated. Sample was prepared by allowing puffed rice flour to pass through a 50 mesh standard sieve and segregated into experimental groups (PR15-60, PR20-60, PR15-65, and PR20-65) according to the substrate concentrations (15%, 20% w/v) and reaction temperatures (60℃, 65℃). Enzyme reaction of puffed rice flour and water mixture
doi:10.11002/kjfp.2018.25.2.229
fatcat:rhmh3k2uubarzb2atsotqsyclm