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starch and cooking properties. Korean J. Food Sci. Technol. 27(3) : 365∼369.
Leach HW , McCowen LD, and Schoch TJ 1959. Structure of the starch granule. Ⅰ.Swelling and solubility patterns of various starches. Cereal Chem., 36 : 534∼544.
Lee SY, Pyun YR, Cho HY, Yu JH and Lee SK 1984. Flow behaviors
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sweets(hard candy) marrow(squash)
chips(french fries) mince(hamburger)
chocolate beans(M & Ms) monkey nuts(peanuts)
cooker(kitchen stove) porridge(oatmeal)
corn flour(corn starch) scone(biscuit or muffin)
courgette(zucchini) sultanas(raisins)
crisps(potato chips) treacle(molasses)
gigot(leg o
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