1 |
Akoh, C. C. (1998) Fat replacers. Food Technol. 52, 47-53
|
2 |
Knutson, C. A. and Grove, M. J. (1994) Rapid Method for Estimation of Amylose in Maize Starches. Cereal Chem. 71, 469-471
|
3 |
Park. D. J. (2005) Development of Processing Technology for Physically modified Starch as Food Resources. Research paper of Ministry of Agriculture and Forestry, GA 0563-05063
|
4 |
Kim, B. C. and Ahn, S. Y. (1990) Molecular structural properties of rice amylopectins. J. Korean Agric. Chem. 33, 34-38
과학기술학회마을
|
5 |
Biliaderis, C., Page, C. M., Maurice, T.J. and Juliano, B.O. (1986) Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch. J. Agric. Food Chem. 34, 6-13
DOI
|
6 |
Yoon, Y. H. and Kim, S. K. (1998) Particle size distribution and rheological properties of Australian noddle flours. Agric. Chem. Biotechnol. 41, 367-371
과학기술학회마을
|
7 |
Lee, S. Y., Lee, S. G. and Kwon, I. B. (1995) Effect of alum on the rheological properties of gelatinized solutions of nonwaxy and waxy rice starches. Korean J. Food Sci. Technol. 27, 776-782
|
8 |
Sekino, T., Etoh, S., Kondo, H. and Choa, Y. H. (1998) Transition metal dispersed oxide ceramic nanocomposities with multiple functions. Ceram. Soc. Japan Series 2, 489-492
|
9 |
Lee, C. (2003) Studies on the retrogradation properties of rice starch. Korean J. Food Nutr. 16, 105-110
|
10 |
Hoover, R. and Sosulki, F. (1986) Effect of cross-linking on functional properties of legume starches. Starch 38, 149-155
DOI
|
11 |
Medcalf, D. G. and Gilles, K. A. (1964) Wheat Starches. In Methods in Carbohydrate Chemistry, Vol 4, Whistler, R. L. Smith R. J., Bemiller, J. N. and Wolfrom, M. L. (eds.) Academic press, New York, N.Y., p. 109
|
12 |
Lee, E. Y. C., Carter, J. H., Nielsen, L. D. and Fischer, E. H. (1970) Purification and properties yeast amylo-1,6-glucosidaseoligo- 1,41,4-glucan- transferase. Biochemistry 9, 2347-2355
DOI
ScienceOn
|
13 |
Suzuki, A. Hizukuri, S. and Takeda, Y. (1981) Physicochemical Studies of Kuzu starch. Cereal Chem. 58, 266-272
|
14 |
Cho, S. Y., Tak, S. H. and Rhee, C. (2001) Effect of extraction rate of Korean wheat flour on rheological and raw noodlemaking properties. Food Sci. Biotechnol. 10, 246-250
|
15 |
Lee, H. S. (1997) Status and Prospectives of Food Industry. Bull. Food Technol. 10, 24-35
|
16 |
American Association of Cereal Chemists: method 76-30A, 80-60, 22-18
|
17 |
Han, J. S. and Ahn, S. Y. (2002) Physicochemical properties of corn starch oxidized with sodium hypochlorite. J. Korean Soc. Food Sci. Nutr. 31, 189-195
과학기술학회마을
DOI
|
18 |
Application of complex carbohydrates to food product fat mimetics. (1999) In Complex Carbohydrates in Foods. Marcel Dekker, Inc
|
19 |
Kim, K. Y. (2004) A study on the molecular distribution of starch. Korean J. Food Preservation 11, 496-502
과학기술학회마을
|
20 |
Kim, K. H., Lee, I. H., Lee, H. S. and Park, J. K. (2003) R&D Trend and Information Analysis of Nanoparticles. Prospectives of Industrial Chemistry 6, 46-61
|
21 |
Lim, S. T. (1997) Modified Starch Using a Food. Bull. Food Technol. 10, 51-67
|
22 |
Wong, R. B. K. and Lelievre, J. (1982) Comparison of the crystallinities of wheat starches with different swelling capacities. Starch 34, 159-161
DOI
|