1 |
Joe, AR and Ahn, SY : Effect of addition of enzyme-resistant starch on texture characteristics of corn bread. Korean J. Soc. Food Sci., 12(2):207, 1996
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2 |
Ha, TY, Park, SH, Lee, SH and Kim, DC : Gelatinization properties of pigmented rice varieties. Korean J. Food Sci. Technol., 31(21:564, 1999
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3 |
Kwak, TS, Park, HJ, Jung, WT and Choi, JW : Antioxidative and hepatoprotective activity of coloured, scented and korean native rice varieties based on different layers. J. Korean Soc. Food Sci. Nutr., 28(1): 191, 1999
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4 |
Nam, SH and Kang, MY : Comparison of inhibitory effect of rice bran-extracts of the cooked rice cultivars on carcinogenesis. J. Korean Soc. Agric. Chem. Biotechnol., 41(1):78, 1998
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5 |
Kim, YD, Ha, KY, Lee, KB, Shin, HT, Choi, SY : Varietal variation of anthocyanin content and physicochemical properties in colored rice. Korean J. Breed, 30(3):305, 1998
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6 |
Chang, YK, Kim, EM and Kim, SY : Effect of guargum levels m backsulgies on plasma glucose and insulin in healthy men. Korean J. Home Economics, 32(3): 207, 1994
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7 |
Oh, SK and Choi, HC : Extraction method of anthocyanin and tannin pigments in colored rice. J. korean Soc. Agric. Chem. Biotechnol., 39(4):327, 1996
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8 |
Nam, SH and Kang, MY : In vitro inhibitory effect of colored rice bran extracts carcinogenicity. J. Korem Soc. Agric. Chem. Biotechnol., 40(4):307, 1997
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9 |
Mun, SH, Kim, JO, Lee SK and Shin MS : Retrogradation of sucrose fatty acid ester and soybean oil added rice flour gels. Korean J. Food Sci. Technol., 28(2):305, 1996
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10 |
Kum, JS, Lee, CH, Baek, KH, Lee, SH and Lee, HY : Influence of cultivar on rice starch and cooking properties. Korean J. Food Sci. Techol., 27(3):365, 1995
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11 |
Lee, SK and Shin, MS : Sensory and instrumental characteristics of defatted and lipid-reintroduced starch gels. Korean J. Soc. Food Sci., 10(2):87, 1994
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12 |
Yoon, JM, Cho, MH, Hahn, TR, Paik, YS and Yoon, H H : Physicochemical stability of anthocyanins from a korean pigmented rice variety as natural food colorants. Korean J. Food Sci. Technol., 29(2):211, 1997
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13 |
Ha, TY, Park, SH, Lee, CH and Lee, SH : Chemical composition of pigmented rice varieties. Korean J. Food Sci. Technol., 31(2):336, 1999
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14 |
Kum, JS and Lee, HY : The effect of the varieties and particle size on the properties of lice flour. Korean J. Food Sci. Technol., 31(6):1542, 1999
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15 |
Kim, DW, Eun, JB and Rhee, CO : Cooking conditions and textural changes of cooked rice added with black rice. Korean J. Food Sci. Technot., 30(3):562, 1998
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16 |
Kim, JG : Nutritional properties of chol-pyon preparation by adding muewort and pine leaves. Korean J. Soc. Food Sci., 11(5):446, 1995
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17 |
Yun, HY, Paik, YS, Kim, JB and Halm, TR : Identification of anthocyanins from korean pigmented rice. J. Korean Soc. Agric. Chem. BIotechnol, 38(6):581, 1995
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18 |
Suh, HJ, Lee, JM, Cho, JS, Kim YS and Chung, SH : Radical scavenging compounds in onion skin. Food Res. Int., 32:659, 1999
DOI
ScienceOn
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19 |
AOAC : Official Methods of Analysis. 14th ed., Association of Official Analytical Chemists, Washington, D.C., 31, 1980
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20 |
Choi, OJ, Jung, HS, Ko, MS, Kirn, YD, Kang, SK and Lee, HC : Variaion of retrogradation and preference of bread with added flour of angelica keiskei koidi during the storage. J. Korean Soc. Food Sci. Nutr., 28(1): 126, 1999
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21 |
Kim, KS and Lee, JK : Effects of addition ratio of pigmented rice on the quality characteristics of seolgiddeok. Korean J. Soc. Food Sci., 15(5):49, 1999
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