| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602032 | Food Chemistry | 2012 | 4 Pages |
Abstract
⺠Effect of UHP level on cross-linking with POCl3 was determined. ⺠Pasting viscosity profiles were significantly different among various UHP levels. ⺠UHP-assisted reaction time took a 12.5% level of conventional reaction time. ⺠Increases in UHP level could shorten the reaction time.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hyun-Seok Kim, Duck-Ki Hwang, Byung-Yong Kim, Moo-Yeol Baik,