1 |
AACC. 2000. Approved Methods of the American Association Cereal Chemists, 10th ed., The Association, St. Paul, MN, USA
|
2 |
AOAC. 2000. Official Methods of Analysis. 17th ed Association of Official Analytical Chemists. Washington DC, USA
|
3 |
Cai W, Diosady LL, Rubin LJ. 1995. Degradation of wheat starch in a twin-screw extruder. J Food Eng 26: 289-300
DOI
ScienceOn
|
4 |
Camire ME, Camire A, Krumhar K. 1990. Chemical and nutritional changes in foods during extrusion. Food Sci Nutr 29: 35-57
|
5 |
Chiang PY, Yeh AI. 2002. Effect of soaking on wet-milling of rice. J Cereal Sci 35:85-94
DOI
ScienceOn
|
6 |
Choi I, Song J, Lee CK, Kim KJ, Suh SJ, Son JR, Ryu GH, Kim JH. 2008. Effects of moisture and barrel temperature of extrusion process n physicochemical and functional properties of specialty rice cultivars. Food Sci Biotechnol 17: 319-323
|
7 |
Dautant FJ, Simancas K, Sandoval AJ. Muller AJ. 2007. Effect of temperature, moisture and lipid content on the rheological properties of rice flour. J Food Eng 78: 1159-1166
DOI
ScienceOn
|
8 |
De Pilli T, Derossi A, Talja RA, Jouppila K, Severini C. 2011. Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology. Innovative Food Sci Emerging Technol 12: 610-616
DOI
ScienceOn
|
9 |
Evers AD, Stevens DJ. 1985. Starch damage in Advances in Cereal Science and Technology. American Association of Cereal Chemists Inc. Vol. II pp 321-349
|
10 |
Gomez M, Jimenez S, Ruiz E, Oliete B. 2011. Effect of extruded wheat bran on dough rheology and bread quality. LWT Food Sci Technol 44: 2231-2237
DOI
ScienceOn
|
11 |
Hagenimana A, Ding X, Fang T. 2006. Evaluation of rice flour modified by extrusion cooking. J Cereal Sci 43: 38-46
DOI
ScienceOn
|
12 |
Halick JV, Kelly VJ 1959. Gelatinization and pasting characteristics of rice varieties as related to cooking behavior. Cereal Chem 36: 91-96
|
13 |
Jeong SH, Kang WS, Shin MS. 2011. Physicochemical properties of high yielding non-waxy rice flours extruded with different moisture contents. Korean J Food Cookery Sci 27(6):745-753
과학기술학회마을
DOI
ScienceOn
|
14 |
Juliano BO, Bechetel DB. 1985. The rice grain and its gross composition. In Rice Chemistry and Technology. The American Association of Cereal Chemists pp 17-58
|
15 |
Kim RY, Kim CS, Kim HI. 2009. Physicochemical properties of non-waxy rice flour affected by grinding methods and steeping times. J Korean Soc Food Sci Nutr 38: 1076-1083
과학기술학회마을
DOI
ScienceOn
|
16 |
Kim SL, Son YK, Rok J, Hur HS. 2001. Effect of germination condition and drying methods on physicochemical properties of sprouted brown rice. Korean J Crop Sci 46(3):221-228
과학기술학회마을
|
17 |
Lee SH, Shin M. 2009. Characteristics of preparation of rice Manju and rice flours with soaking and different particle sizes. Korean J Food Cookery Sci 25: 427-434
|
18 |
Kim WS, Shin M. 2007. The properties of rice flours prepared by dry- and wet-milling of soaked glutinous and normal grains. Korean J Food Cookery Sci 23: 908-918
과학기술학회마을
|
19 |
Komatsuzaki N, Tsukahara K, Toyoshima H, Suzuki T, Shimizu N, Kimura T. 2007. Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J Food Eng 78: 556-560
DOI
ScienceOn
|
20 |
Kulp K, Lorenz K. 1981. Heat-moisture treatment of starches I. Physicochemical properties. Cereal Chem 58:46-52
|
21 |
Lee YC, Ha YC, Bock JY, Shin DB, Lee KH. 1990. Effects of raw material and extrusion cooking conditions on physical and chemical properties of the puffed rice extrusion. Korean J Food Sci Technol 22: 105-109
과학기술학회마을
|
22 |
Lee YR, Kim JY, Woo KS, Hwang IG, Kim KH, Kim KJ, Kim JH, Jeong HS. 2007. Changes in the chemical and functional components of Korean rough rice before and after germination. Food Sci Biotechnol 16: 1006-1010
과학기술학회마을
|
23 |
McCleary BV, Gibson TS, Mugford DC. 1997. Collaborative evaluation of a simplified assay for total starch in cereal products. Cereal Foods World 42: 476-480
|
24 |
Medcalf F, Gilles KA. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42:558-568
|
25 |
Nishita KD, Bean MM. 1982. Grinding methods: Their impact on rice flour properties. Cereal Chem 59: 46-49
|
26 |
Moongngarm A, Saetung N. 2010. Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chem 122: 782-788
DOI
ScienceOn
|
27 |
Schoch TJ. 1964. Whole starches and modified starches. In: Methods in Carbohydrate Chemistry Vol. IV pp106-108. Whistler RL. (ed). Academic Press. NY, USA
|
28 |
Ngamnikom P, Songsermpong S. 2011. The effects of freeze, dry, and wet grinding process on rice flour properties and their energy consumption. J Food Eng 104: 632-638
DOI
ScienceOn
|
29 |
Oh SH, Kim SH, Moon YJ, Choi WG. 2002. Changes in the levels of -aminobutyric acid and some amino acids by application of a glutamic acid solution for the germination of brown rices. Korean J Biotechnol Bioeng 17: 49-53
과학기술학회마을
|
30 |
Park YK, Seog HM, Nam YJ, Shin DH. 1988. Physicochemical properties of various milled rice flours. Korean J Food Sci Technol 20: 504-510
과학기술학회마을
|
31 |
Shin M, Gang DO, Song JY. 2010. Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Sci Biotechnol 19: 951-956
DOI
ScienceOn
|
32 |
Yeh AI, Jaw YM. 1999. Effects of feed rate and screw speed on operating characteristics and extrudate properties during single-screw extrusion cooking of rice flour. Cereal Chem 76: 236-242
DOI
|