정수연; Sung Hee Han; Seog-Won Lee; 이 철
(Korean Society of Food Science and Technology, 2010-12)
The air flow pulverized grain flours were prepared from American wheat (AWF), Korean wheat (KWF), and corn (CRF) at 3 different grinding speeds, 9,000, 10,000,and 11,000 rpm. The effects of grinding speed on the physicochemical ...