1 |
American Association of Cereal Chemists. 2000. Approved methods of the AAC.C. 10th ed., Method 44.15A, St. Paul, MN U.S.A
|
2 |
Englyst HN, Kingman SM, Cummings JH. 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46 : S33-S50
|
3 |
Kim SK, Cheigh HS, Kwon TW, Marston PE. 1978. Rheological and baking studies of composite flour wheat and naked barley. Korean J. Food Sci. Technol. 10 : 247-251
|
4 |
Lee HJ. 1996. A Study on the development of high-fiber supplements for the diabetic patients (I) -Effect of Seaweed Supplementation on the Gastrointestinal Function and Diabetic Symptom Control in Streptozotocin-induced Diabetic Rats-. Korean J. Nutr. 29 : 286-295
|
5 |
Mun SH, Shin MS. 2000. Quality characteristics of noodle with health-functional enzyme resistant starch. Korean J. Food Sci. Technol. 32(2) : 328-334
|
6 |
Lai CS, Hoseney RC, Davis AB. 1989. Effects of wheat bran in breadmaking. Cereal Chem. 66 : 217-225
|
7 |
Kim EJ, Kim SM. 1998. Bread Properties Utilizing Extracts of Pine Needle according to Preparation Method. Korean J. Food Sci. Technol 30(3) : 542-547
|
8 |
Pyler EJ. 1988. Physical and chemical test methods. Vol II. pp824-850 In : Baking Science and Technology 3rd ed., Sosland Pub. Co., Merriam, KS U.S.A
|
9 |
Ahn DH, Choi JS, Lee HY, Kim JY, Youn SK, Park SM. 2003. Effects on Preservation and Quality of Bread with Coating High Molecular Weight Chitosan. Korean J. Food & Nutr. 16(4) : 430-436
|
10 |
Cho SS, O'Sullivan K, Rickard S. 1999. Worldwide diet fiber intake : recommendations and actual consumption patterns. pp.71-111. In Complex Carbohydrate Foods. (Ed.) Cho SS, Prosky L, Dreher M. Marcel Dekker, Inc. New york. U.S.A
|
11 |
Asp N-G. 1992. Resistant starch, Proceed of the 2nd plenary meeting of EURESTA: European FLAIR Concerted Action No.11 (COST911). Physiological implications of the consumption of resistant starch in man. Eur. J. Ciin. Nutr. 46(Su)) : 1
|
12 |
Pomeranz Y. 1988. Composition and functionality of wheat flour components. Vol. II. pp.219-370 In : Wheat, Chemistry and Technology. 3d ed. Y. Pomeranz. ed. Am. Assoc. Cereal Chem. St. Paul, MN U.S.A
|
13 |
Park GS, An SR, Choi MA. 2001. Quality Characteristics of Bread Added with concentrations of Paecilomyces japonica Powder, J.East Asian Soc, 11(2) : 112-120
|
14 |
Mun SH, Bae CH, Shin MS. 2002. RS levels and characteristics of retrograded maize starches with heat-moisture treatment. Food Sci. Biotechnol. 11: 350-354
|
15 |
Kim JO, Shin MS. 2003. Effect of RS3 type resistant starch prepared from non-waxy rice starch on the properties of injulmi. Korean Society of Food and Cookery Science. 19(1) : 65-71
|
16 |
Roels S.P, Cleemput G, Vandewalle X. 1993. Bread volume potential of variable quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels. Cereal Chem. 70 : 318-323
|
17 |
Sievert D, Pomeranz Y. 1989. Enzyme-resistant starch. I. Characterization and evaluation by enzymatic, thermoanalytical and microscopic methods. Cereal Chem. 68 : 342-347
|
18 |
Song JY, Lee SK, Shin MS. 2000. Effects of RS-3 type resistant starches on bread making and quality of white pan bread. Korean J. Soc. Food Sci. 16(2) : 188-194
|
19 |
Alexander RJ. 1995. Resistant starch-New ingredient for the food industry. Cereal Foods World 40 : 455-458
|
20 |
Baghurst PA, Baghurst KI, Record SJ. 1996. Recommended levels in dietary fibre, non-starch polysaccharides and resistant starch-a review. Supplement to Food Australia. 48 : S17-S19
|
21 |
Institute of Medicine. 2001. Issues in defining dietary fiber. pp12-21. In : Dietary Reference Intakes : Proposed Defining Dietary Fiber. National Academy Press. Washington, D.C. U.S.A
|
22 |
Mun S, Shin M. 2002. The effects of annealing on resistant starch contents of cross-linked maize starches. Korean J. Food Sci. Technol. 34(3) : 432-436
|
23 |
Kim JS. 1998. Sensory Characteristics of Green Tea Bread. Korean J. Food & Nutr. 11(6) : 657-661
|
24 |
American Association of Cereal Chemists. 2000. Approved methods of the A.A.C.C. 10th ed., Method 72.10, St. Paul, MN U.S.A
|
25 |
Cummings JH, Englyst HN. 1995 Gastrointestinal effects of food carbohydrate. Am. J. Clin. Nutr. 61(4 Su) : 938S-945S
|
26 |
Gordon DT. 1992. The importance of dietary fiber in human nutrition and health. Korean J. Nutr. 25 : 75-76
|
27 |
Niba LL. 2002. Resistant starch : a potential functional food ingredient. Nutr. Food Sci. 32 : 62-67
DOI
ScienceOn
|
28 |
Eelingen RC, Crombez M, Delcour JA. 1993. EnzymeResistant starch I. Quantitative and qualitative influence of incubation time and temperature of autoclaved starch on resistant starch formation. Cereal Chem 70 : 339-344
|