1 |
Kohlwey DE, Kendall JH, Mohindra RB. Using the physical properties of rice as a guide to formulation. Cereal Foods World 40: 728-732 (1995)
|
2 |
Jung DS, Lee FZ, Eun JB. Quality properties of bread made of wheat flour and black rice flour. Korean J. Food Sci. Technol. 34: 232-237 (2002)
|
3 |
Medcalf F, Gilles KA. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem. 42: 558-568 (1965)
|
4 |
Lee SJ, Kim SK. Bran structure and water uptake rate of Japonica and Tongil-type brown rices. Agric. Chem. Biotechnol. 37: 94-99 (1994)
|
5 |
Jang MS, Kim SK, Kim BN. Kinetics studies of hydration of Olchal and Hankangchalbyeo waxy rices. Korean J. Food Sci. Technol. 21: 313-319 (1989)
|
6 |
Dubois M, Gilles KA, Hanilton JK, Rebers PA, Smith F. Colorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356 (1956)
DOI
|
7 |
Lee YH, Kum JS, Ku KH, Chun HS, Kim WJ. Changes in chemical composition of glutinous rice during steeping and quality properties of Yukwa. Korean J. Food Sci. Technol. 33: 737-744 (2001)
|
8 |
Kawabata A, Takase N, Miyoshi E, Sawayama S, Kimura T, Kudo K. Microscopic observation and X-ray diffractometry of heat/moisture-treated starch granules. Starch 42: 463-469 (1994)
|
9 |
Kum JS. Effects of amylose content on quality of rice bread. Korean J. Food Sci. Technol. 30: 590-595 (1998)
|
10 |
Kim SR, Ahn SY. Effect of protease and disulfide bond reducing agent treatment on the physicochemical and gelatinization properties of rice. Agric. Chem. Biotechnol. 38: 554-562 (1995)
|
11 |
Kim YI, Kum JS, Lee SH, Lee HY. Retrogration characteristics of Jeungpyun by different milling method of rice flour. Korean J. Food Sci. Technol. 27: 834-838 (1995)
|
12 |
Kim SS, Kim YJ. Effect of moisture content of paddy on properties of rice flour. Korean J. Food Sci. Technol. 27: 690-696 (1995)
|
13 |
Yook C, Cho SC. Application of heat/moisture-treated rices for Sikhe preparation. Korean J. Food Sci. Technol. 28: 1119-1125 (1996)
|
14 |
Kim MH, Park MW, Park YK, Jang MS. Physicochemical properties of rice flours as influenced by soaking time of rice. Korean J. Soc. Food Sci. 9: 210-214 (1993)
|
15 |
Lorenz K, Collins F, Kulp K. Physico-chemical properties of defatted heat-moisture treated starches. Starch 35: 123-129 (1983)
DOI
|
16 |
Chiang PY, Yeh AI. Effect of soaking on wet-milling of rice. J. Cereal Sci. 35: 85-94 (2002)
DOI
ScienceOn
|
17 |
Kim HW, Lee YK, Shim GS, Chang YK. Identification of off-flavor in sea mustard and rice syrup sold in the markets. Korean J. Food Sci. Technol. 30: 728-732 (1998)
|
18 |
Schoch TJ. Swelling power and solubility of granular starches. Vol. 4, pp. 106-108. In: Method in Carbohydrate Chemistry. Whistler RL (ed). Academic Press, New York, NY, USA (1964)
|
19 |
Kim SK, Bang JB. Physicochemical properties of rice affected by steeping conditions. Korean J. Food Sci. Technol. 28: 1026-1032 (1996)
|
20 |
Williams PC, Kuzina FD, Hlynka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411-420 (1970)
|
21 |
AOAC. Official Methods of Analysis Intl. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA (1995)
|
22 |
Lim YH, Lee HY, Jang MS. Changes of physicochemical properties of soaked glutinous rice during preparation of Yu-Kwa. Korean J. Food Sci. Technol. 25: 247-251 (1993)
|
23 |
Kim MH. Effect of soaking conditions on texture of cooked rice. Korean J. Food Sci. Technol. 24: 511-514 (1992)
|
24 |
Montgomery EM, Senti FR. Separation of amylose from amylopectin of starch by an extraction-sedimentation procedure. J. Polym. Sci. 28: 1-9 (1958)
DOI
|
25 |
Sivaramakrishnan HP, Senge B, Chattopadhyay PK. Rheological properties of rice dough for making rice bread. J. Food Eng. 62: 37-45 (2004)
DOI
ScienceOn
|
26 |
Choi CR, Kim JO, Lee SK, Shin MS. Properties of fractions from waxy rice flour classified with particle size. Food Sci. Biotechnol. 10: 54-58 (2001)
|
27 |
Kum JS, Lee HY. The effect of the varieties and particle size on the properties of rice flour. Korean J. Food Sci. Technol. 31: 1542-1548 (1999)
|
28 |
Kim K, Lee YH, Kang KJ, Kim SK. Effects of steeping on physicochemical properties of waxy rice. Korean J. Food Sci. Technol. 25: 535-540 (1993)
|
29 |
Lee WJ, Cho MK, Chung KM. Quality characteristics of Korean rice as brewing adjunct. Korean J. Food Sci. Technol. 27: 16-519 (1995)
|