References
- Agriculture & Forestry Statistical Yearbook. Crop Production. Ministry of Agriculture & Forestry, Seoul, Korea. pp. 96-97 (2000)
- Kim KJ, Kim SL, Song J, Son SR, Hwang HG, Shin JC, Choi HC, Choi YK. Physicochemical and Milling Characteristics of Paddy Rice with the Harvesting Times. J. Korean Soc. Agric.Chem. Biotechnol. 44: 179-184 (2001)
- Webb BA. Criteria of rice quality in the United States. pp. 403- 442. In: Rice Chemistry and Technology. American Association of Cereal Chemists, St. Paul, MN, USA (1985)
- Choi HO, Bae SH, Park RK, Lee JH, Choi SJ. Studies on rice quality-relationship between amylose content and palatability in rice-RDA. J. Crop Sci. 16: 41-45 (1974)
- Biliaderis CG, Maurice TJ, Vose JR. Starch gelatinization phenomena studied by differential scanning calorimetry. J. Food Sci. 45: 1669-1674 (1980) https://doi.org/10.1111/j.1365-2621.1980.tb07586.x
- Yanase H, Ohtsubo K, Hashimoto K, Sato H, Teranishi T. Correlation between protein contents of brown rice and textural parameters of cooked rice and cooking quality of rice. Nat. Food Res. Inst. 45: 118-122 (1984)
- Liu HJ, Watanabe K, Tojo S, Sugiyama T, Makino. A study on the effect of storage condition upon rice quality (Part 1). J. Jpn. Soc. Agr. Mach. 64: 52-60 (2002)
- Han SH, Choi EJ, Oh MS. A comparative study on cooking quality of imported and domestic rices ('Chuchung byeo'). Korean J. Soc. Food Sci. 16: 91-97 (2000)
- Won JG, Ahn DJ, Kim SJ, Park SD, Choi KB, Lee SC, Son JK. Comparison grain quality between chinese parboiled and domestic rice. Korean J. Crop Sci. 50: 19-23 (2005)
- Lee JH, Kim SS, Suh DS, Kim KO. Effects of storage form and period of refrigerated rice on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice. Korean J. Food Sci. Technol. 33: 427-436 (2001)
- AOAC. Official Methods of Analysis Intl. 15th. ed. Method 985.01. Association of Official Analytical Chemists, Washington DC, USA (1990)
- Juliano BO. Criteria and test for rice grain qualities. pp. 443-524. In: Rice Chemistry and Technology: Juliano BO (ed). Association of Official Analytical Chemists. St. Paul, MN, USA (1985)
- Kim SS, Lee SE, Kim OW, Kim DC. Physicochemical characteristics of chalky kernels and their effects on sensory quality of cooked rice. Cereal Chem. 77: 376-379 (2000) https://doi.org/10.1094/CCHEM.2000.77.3.376
- Moon GS, Kim MJ, Jin MH, Kim SY, Park SY, Ryu BM. Physicochemical and sensory properties of rice stored in an unused tunnel. Korea J. Food Cookery Sci. 26: 220-228 (2010)
- Choi YH, Choung JI, Cheong YK, Kim YN, Ha KY, Ko JK, Kim CK. Storage period of milled rice by packaging materials and storage temperature. Korean J. Food Preserv. 12: 310-316 (2005)
- Shin PG, Chang AC, Hong SC, Lee KS, Lee KH, Lee YB. Changes of rice storage proteins affected by dry and storage temperature. Korean J. Environ. Agric. 27: 456-459 (2008) https://doi.org/10.5338/KJEA.2008.27.4.456
- Song J, Kim JH, Kim DS, Lee CK, Yoon JT, Kim SL, Suh SJ. Physicochemical properties of starches in Japonica rices of different amylose content. Korean J. Crop Sci. 53: 285-291 (2008)
- Suh JK, Lee WJ, Kim SS, Yoon YH, Shin JC. Influence of lodging on quality characteristics of rice. Food Sci. Biotechnol. 11: 264-267 (2002)
- Zhout Z, Robards K, Helliwell S, Blanchard C. Aging of stored rice: Changes in chemical and physical attributes. J. Cereal Sci. 35: 65-78 (2002) https://doi.org/10.1006/jcrs.2001.0418
- Kim DC. Post harvest technology for high quality rice. Food Preservation and Processing Ind. 1: 35-43 (2002)
- Ghiashi K, Varriano-Marston E, Itoseney RC. Gelatinization of wheat starch. IV. Amylograph viscosity. Cereal Chem. 59: 263- 267 (1982)
- Han SH, Lee HY, Kum JS, Park JD. Physicochemical properties of Chufa (Cyperus esculentus L., var sativus Boeck) starch. Korean J. Food Preserv. 13: 382-388 (2006)
- Park JD, Choi BK, Kum JS, Lee HY. Quality and pasting properties of transitional 'Olbyeossal'. Korean J. Food Preserv. 14: 276- 280 (2007)
- Kweon MR, Han JS, Ahn SY. Effect of storage conditions on the sensory characteristics of cooked rice. Korean J. Food Sci. Technol. 31: 45-53 (1999)
Cited by
- Cooking Characteristics of Different Types of Rice Produce vol.19, pp.1, 2012, https://doi.org/10.11002/kjfp.2012.19.1.081
- Comparison of Physicochemical Properties and Cooking Quality of Korean Organic Rice Varieties vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.785
- Study on the Geometrical Properties of Brown Rice on Shape Factors vol.37, pp.2, 2012, https://doi.org/10.5307/JBE.2012.37.2.090
- Effect of Cooking Conditions on the Quality of Cooked Rice in Home Meal Replacement Products vol.18, pp.1, 2014, https://doi.org/10.13050/foodengprog.2014.18.1.7
- 사골육수의 첨가가 냉장 유통형 간편 편이식 취반미의 품질 특성에 미치는 영향 vol.18, pp.2, 2014, https://doi.org/10.13050/foodengprog.2014.18.2.87
- Physiochemical Properties of Germinated Brown Rice vol.41, pp.7, 2012, https://doi.org/10.3746/jkfn.2012.41.7.963
- Changes of Physicochemical Properties According to the Shoot Length in Germinated Brown Rice vol.59, pp.3, 2014, https://doi.org/10.7740/kjcs.2014.59.3.223