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Kim, JO and Shin, MS : Effect of sugar on the textural properties on injulmi made from waxy rice flours by different milling methods. Korean J. Human Ecology, 3(2):68, 2000
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2 |
Lee, MK, Kim, JO and Shin, MS : Properties of nonwaxy rice flour with different soaking time and partical sizes. Korean J. Food Sci. Technol., 36(21:268, 2004
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3 |
Chiang, PY and Yeb, AL : Effect of soaking onwet-milling of rice. J. Cereal Sci. 35:85, 2002
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Chiang, PY and Teh, AI : Effect of soaking on wet-milling of rice. J. Ceral Sci., 35:85, 2002
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Kim, HY, Lee, BY, Choi, JK and Ham, SS. : Milling andrice flour properties of soaking in water time on moisture content of rice. Korean J. Postharvest Sci. Technol., 6(1):71, 1999
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Kim, MH : Effect of soaking conditions on texture of cooked rice. Korean J. Food Sci. Technol., 24(5):511, 1992
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Bourne, MC : Food texture and viscosity: concept and measurement. Academic Press, New YoTk, 1982
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Kim, SS and Kim, YJ : Effect of moisture content of paddy on properties of rice flour. Korean J. Food Sci Technol., 27:690, 1995
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9 |
Choi, EJ and Kim, HS : Physicochermcal and gelatinization properties of glutinous rice flour and starch steeped atdifferent conditions. J. Korean Soc. Food Sci. Nutr.,26(1):17, 1997
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10 |
Lim, YH, Lee, HY and Jang, MS : Changes of physicochemical properties of soaked glutinous rice duringpre paration of yu-kwa. Korean J. Food Sci. Technol., 25(3):247, 1993
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11 |
Kim, YI, Kum, JS, Lee, SH and Lee, HY : Retrogration characteristics of Jeungpyun by different milling method of rice flour. Korean J. Food Sci. Technol., 27:834, 1995
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Kim, YI, Kum, JS and Kim, KS : Effect of different milling methods of rice flour on quality characteristics of jeungpyun. Korean J. Soc. Food Sci., 11(3):213, 1995
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Kim, MH, Park, MW, Park, YK and Jang, MS : Physicochemical properties of rice flours as influenced by soaking tine of rice. Korean J. Soc. Food Sci., 9(3):210, 1993
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Kim, SK and Bang, JB : Physicochemical properties of rice affected by steeping conditions. Korean J. Food Sci.Technol., 28:1026, 1996
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Kim, K, Lee, YH, Kang, KJ and Kim, SK : Effects of steeping on phy- sicochemical properties of waxy rice. Korean J. Food Sci. Technol., 25:535, 1993
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SAS Institute Inc. SAS User's Guide: Statistical Analysis System, Cary, NC, 1989
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Calzada, JF and Peleg, M : Mechanical interpretation of compressive stress-strain relationships of solid foods. J. Food Sci., 43(4): 1087, 1978
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Shin, MS, Kim, JO and Lee, MK : Effect of soaldng time of rice and particle size of rice flours on the properties of nonwaxy rice flours soaking at room temperature. Korean J. Soc. Food Cookery Sci., 17(4):309, 2001
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A.O.A.C. 'Official Method of Analysis' 15th ed. Association of Offical Analytical Chemists, Washington, D.C, 1990
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Kim, K, Lee, YH and Park, YK : Effect of steeping timeof waxy rice on the firming rate of waxy rice cake. Korean J. Food Sci. Technol., 27(2):264, 1995
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21 |
Choi, CR, Kim, JO, Lee, SK and Shin, MS : Properties of fractions from waxy rice flour classified with particle size. Food Sci. Biotechnol., 10:54, 1996
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