참고문헌
- Rice Quality Workshop 2003. November available at http://www. agronomy.ucdavis.edu/uccerice/index.htm. Assessed at 2005
- Itani T, Tamaki M, Arai E, Horino T. Distribution of amylose, nitrogen, and minerals in rice kernels with various characters. J. Agric. Food Chem. 50: 5326-5332 (2002) https://doi.org/10.1021/jf020073x
- Kang HJ, Hwang IK, Kim KS, Choi HC. Comparative structure and physicochemical properties of Ilpumbyeo, a high-quality japonica rice, and its mutant, Suweon 464. J. Agric. Food Chem. 51: 6598-6603 (2003) https://doi.org/10.1021/jf0344946
- Delcour JA, Eerlingen RC. Analytical implications of the classification of resistant starch as dietary fiber. Cereal Food World 41: 8586 (1996)
- Bjorck I, Asp NG. Controlling the nutritional properties of starch in foods - a challenge to the food chemistry, Trends Food Sci. Technol. 5: 213-218 (1994) https://doi.org/10.1016/0924-2244(94)90251-8
- Water M, Silva LP, Denardin CC. Rice and resistant starch: different content depending on chosen methodology. J. Food Comps. Anal. 18: 279-285 (2005) https://doi.org/10.1016/j.jfca.2004.09.007
- Anderson RA. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem. 59: 265-271 (1982)
- Bao JS, Xia yw. Genetic control of paste viscosity characteristics in indica rice (Oryza sativa L.). Theor. Appl. Genet. 98: 1120-1124 (1999) https://doi.org/10.1007/s001220051175
- Wu HX, Yue SX, Sun HL, Corke H. Physical properties of starch from two genotypes of Amaranthus cruentus of agricultural significance in China. Starch/Starke 47: 295-297 (1995) https://doi.org/10.1002/star.19950470803
- Kang HJ, Seo HS, Hwang IK. Comparison of gelatinization and retrogradation characteristics among endosperm mutant rices derived from Ilpumbyeo. Korean J. Food Sci. Technol. 36: 879-884 (2004)
- USDA national nutrient database for standard reference, release 17, 2004, November, available at http://www.nal.usdagov/fuic/foodcomp/ search/. Assessed at 2005
- Lee KS, Lee SR. Analysis of dietary fiber content in Korean vegetable foods. Korean J. Food Sci. Technol. 25: 225-231 (1993)
- Da Silva LP, de Lourdes SCM. Total, insoluble and soluble dietary fiber values measured by enzymatic-gravimetric method in cereal grains. J. Food Comps. Anal. 18: 113-120 (2005) https://doi.org/10.1016/j.jfca.2003.12.005
- Englyst H. Classification and measurement of plant polysaccharides. Anim. Feed Sci. Tech. 23: 27-42 (1989) https://doi.org/10.1016/0377-8401(89)90087-4
- Theander O, Westerlund E, Arnan P, Graham H. Plant cell walls and monogastric diets. Anim. Feed Sci. Tech. 23: 205-225 (1989) https://doi.org/10.1016/0377-8401(89)90098-9
- Asp N-G, Bjorck I. Resistant starch. Trends Food Sci. Technol. 3: 111-114 (1992) https://doi.org/10.1016/0924-2244(92)90153-N
- Sievert D, Pomeranz Y. Enzyme-resistant starch I. Characterization and evaluation by enzymatic, thermo-analytical and microscopic methods. Cereal Chem. 66: 342-347 (1989)
- Yeh AI, Li JY. Kinetics of phase transition of native, cross-linked, and hydroxypropylated rice starches. Starch/Starke 48: 17-21 (1996a) https://doi.org/10.1002/star.19960480106
- Lee YT, Kim SS. Effect of elevated steeping temperature on the starch properties of stored milled rice. Food Sci. Biotechnol. 13: 332-336 (2004)
- Juliano BO, Nazareno MB, Ramos NB. Propertis of waxy and isogenic non-waxy rices differeing in starch gelatinization temperature. J. Agric. Food Chem. 17: 1364-1369 (1969) https://doi.org/10.1021/jf60166a062
- Bao J, Xing J, Phillips DL, Corke H. Physical properties of octenyl succinic anhydride modified rice, wheat, and potato starches. J. Agric. Food Chem. 51: 2283-2287 (2003) https://doi.org/10.1021/jf020371u
- Ong MH, Blanshard MV. Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine structure of amylopectin. J. Cereal Sci. 21: 251-260 (1995) https://doi.org/10.1006/jcrs.1995.0028
- Lai VMF, Shen MC, Yeh AI, Juliano BO, Lii CY. Molecular and gelatinization properties of rice sarches from IR24 and Sinandomeng cultivars. Cereal Chem. 78: 596-602 (2001) https://doi.org/10.1094/CCHEM.2001.78.5.596
- Lim ST, Lee JH, Shin DH, Lim HS. Comparison of protein extraction solutions for rice starch isolation and effects of residual protein content on starch pasting properties. Starch/Starke 51: 120125 (1999) https://doi.org/10.1002/(SICI)1521-379X(199904)51:4<120::AID-STAR120>3.0.CO;2-A
- Yoon SH, Kim SK. Physicochemical properties of rice differing in milling degrees. Food Sci. Biotechnol. 13: 57-62 (2004)
- Biliaderis CG, Tonogai JR, Perez CM, Juliano BO. Thermophysical properties of milled rice starch as influenced by variety and parboiling method. Cereal Chem. 70: 512-516 (1993)
- Karkalas J, Raphaelides S. Quantitative aspects of amylose lipid interactions. Carbohyd. Res. 157: 215-234 (1986) https://doi.org/10.1016/0008-6215(86)85070-4
- Biliaderis CG, Galloway G. Crystallization behavior of amylose-V complexes: structure property relationships. Carbohyd. Res. 189: 31-48 (1989) https://doi.org/10.1016/0008-6215(89)84084-4