밀가루 분산액의 물리적 성질에 관한 연구

• 영문명: Studies on Physical Properties of Wheat Flour Suspension
• 발행기관: 가톨릭대학교 생활과학연구소
• 저자명: 오명숙(Oh Myung-Suk)
• 간행물 정보: 『생활과학연구논집』제24권 제1호, 59~65쪽, 전체 7쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2004.12.01

영문 초록

Wheat flour suspension exibited nearly Newtonian behavior when wheat flour contents were 24% or less. The viscosity of wheat flour suspension could be measured by concentric cylinder viscometer and calculated by using Oseen's formula. The surface tension of wheat flour suspension were almost equal to that of egg white solution and the maximum bubble pressure method was suitable for measuring the surface tension of wheat flour suspension

목차

Abstract

Ⅰ. 서론

Ⅱ. 재료 및 실험 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약

참고문헌