1 |
Sanford PA. Exocellular, microbial polysaccharides. Adv. Carbohyd. Chem. Biochem. 36: 265-313 (1979)
DOI
|
2 |
Sutherland IW, Ellwood DC. Microbial exopolysaccharides-industrial polymers of current and future potential. Microbial Technology; Current State, Future Prospects. Cambridge University Press Co. pp.107-150 (1979)
|
3 |
Kim HY, Lee GH, Kang HA, Shin MG. Flavor entrapment effect of porous starch and sensory characteristic of boiled instant noodles using flavor entrapped porous starch. Korean J. Food Sci. Technol. 39: 658-662 (2007)
과학기술학회마을
|
4 |
Foodnews, Food marketing report, Korea computer print Co., pp. 337-344 (2001)
|
5 |
Korean Food Drug Administration. Codex of Official Food Additives, Mun yung Co. Ldt., Seoul, Korea, pp. 245-247 (2002)
|
6 |
Cha WJ, Lee Sk. Preservation of noodle adding the wheat flour ferment cultured by Lactobacillus acidophilus. Korean J. Food Sci. Technol. 39: 164-168 (2007)
과학기술학회마을
|
7 |
Cha WJ, Lee Sk. Effect of starter of wheat flour ferment by Lactobacillus acidophilus. on physical properties of noodle dough. Korean J. Food Sci. Technol. 37: 801-805 (2005)
과학기술학회마을
|
8 |
Kim YK, Kim SM. A study on the characteristics of starch by measuring DSC and GPC. J. Basic Sci. Sung Shin University, 18: 59-79 (2000)
|
9 |
Muhrbeck P, Eliasson AC. Influence of pH and ionic strength on the viscoelasic properties of starch gels-a comparison of potato and cassava starches. Carbohydr. Polym. 7: 291-230 (1987)
DOI
ScienceOn
|
10 |
omiya T, Nara S. Changes in crystallinity and gelatinization phenomena of potato starch by acid treatment. Starch, 38: 9-10 (1986)
DOI
|
11 |
Lee CH. Studies on food texture. Korean J. Food Sci. Technol. 11: 314-320 (1979)
|
12 |
Wootton M, Ho P. Alkali gelatinization of wheat starch. Starch, 41: 261-263 (1989)
DOI
|
13 |
Hadanaga K. Food microbiological control and treament. Japan Food Ind. 30: 134-181 (1985)
|
14 |
Krog N, Olesen SK, Toernaes H, Joensson T. Retrogradation of the starch fraction in wheat bread. Cereal Foods World, 34: 281-285 (1989)
|
15 |
Russell PL, Oliver G. The effect of pH and NaCl content on starch gel aging. A study by differential scanning calorimetry and rheology. J. Cereal Sci. 10: 123-125 (1989)
DOI
|
16 |
Caplice E, Fitzgerald GF. Food fermentations: role of microorganism in food production and preservation. Int. J. Food Microbiol. 50: 131-149 (1999)
DOI
ScienceOn
|
17 |
Eliasson AC. Retrogradation of starch as measured by differential scanning calorimetry. In new approaches to research on cereal carbohydrates. R.D. Hill, and Munck, Eds, Elsevier Science Pub. Co., USA (1985)
|