Effect of gamma irradiation on viscosity reduction of cereal porridges for improving energy density

Radiation Physics and Chemistry

Volumn 77, Issue 3, 2008, Pages 352-356

  Lee, Ju Woon ^a   Kim, Jae Hun ^a   Oh, Sang Hee ^a   Byun, Eui Hong ^a   Yook, Hong Sun ^b   Kim, Mee Ree ^b   Kim, Kwan Soo ^c   Byun, Myung Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Chungnam National University   (South Korea)

^c Research and Development Department   (South Korea)

Author keywords

Cereal porridge; Gamma irradiation; High energy semi fluid food; Viscosity

Indexed keywords

AGRICULTURAL PRODUCTS; GAMMA RAYS; IRRADIATION; NUTRIENTS; STARCH; VISCOSITY;

CEREAL PORRIDGE; GAMMA IRRADIATION; HIGH ENERGY SEMI-FLUID FOOD;

FOOD PRODUCTS;

ARTICLE; CEREAL; DENSITY; ENERGY; GAMMA IRRADIATION; VISCOSITY;

EID: 37349128216     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2007.06.003     Document Type: Article

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