1 |
Prey VV, Fischer SK, Kinger S. 1976. New knowledge on degradation of starch by hypochlorite. Part 4. Swelling and gelatinization behavior of oxidized starches. Starke 28: 259-263.
DOI
|
2 |
Morton WR, Danial S. 1981. Starch derivatives : Production and uses. In Starch chemistry and technology. 2nd ed. Whistler RL, BeMiller JN, Paschall EF, eds. Acadmic Press. Chap 10, p 315-323.
|
3 |
Sowbhagya CM, Bhattacharya KR. 1971. Simplified colorimetric method for determination of amylose in rice. Starke 23: 53-56.
DOI
|
4 |
Hoover R, Vasanthan T. 1994. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches. Carbohydr Res 252: 33-53.
DOI
ScienceOn
|
5 |
Prey VV, Fischer SK, Kinger S. 1976. New knowledge on degradation of starch by hypochlorite. Part 3. Microscopic characterization of oxidized starch. Starke 28: 166-169.
DOI
|
6 |
Dubois M, Gilles KA, Hamiton JK, Robers PA, Smith F. 1956. Colorimetric method for determination of sugar and related substances. Anal Chem 28: 350-356.
DOI
|
7 |
Blanshard JMV. 1987. Starch granule structure and function: A physicochemical approach. In Starch properties and potential. Galliard T, ed. Thon Willey and Sons Ltd. Chap 2, p 16-54.
|
8 |
Alexander RJ. 1995. Modified starches and their uses in food application. Korea Corn Processing Industry Association, U.S. Grains Council.
|
9 |
Seib PA, Maningat A. 1983. Modified starches for food. AACC short course; "Starch : Structure, properties and food uses". Chicago Illinois.
|
10 |
Radly JA. 1982. Food industry. In Industrial uses of starch and its derivatives. Applied Sci Pub LTD. Vol 3, Chap 2, p 51-116.
|
11 |
Boruch M. 1985. Transformation of potato starch during oxidation with hypochlorite. Starke 37: 91-98.
DOI
|
12 |
Charles SC. 1972. Processing for making a better mix starch for breaded deep fried foods. US Patent, 3655443.
|
13 |
Smith PS. 1982. Starch derivatives and their use in foods. In Food carbohydrates. Lineback DR, Inglett GE, eds. Avi Publishing Co, Inc, Westport Conn. p 237-269.
|
14 |
Ali SZ, Kempf W. 1986. On the degradation of potato starch during acid modification and hypochlorite oxidation. Starke 38: 83-86.
DOI
|
15 |
Pomeranz Y. 1991. Carbohydrates: Starch. In Functional properties of food components. 2nd ed. Academic Press. Chap 2, p 68-69.
|
16 |
Autio K, Suortt T, Hamunen A, Poutanen K. 1992. Microstructural and physicochemical properties of oxidized potato starch for paper coating. Starke 44: 393-398.
DOI
|
17 |
Miyakoshi K, Kikuchi K. 1975. Several properties of sodium hypochlorite oxidized corn starch. J Jap Soc Starch Sci 22: 12-13.
DOI
|
18 |
Hebeish A, Thalouth AE, Refai R, Ragheb A. 1989. Synthesis and characterization of hypochlorite oxidized starches. Starke 41: 293-298
DOI
|
19 |
Subrahmanyam SN, Hoseney RC. 1995. Shear thinning properties of sorghum starch. Cereal Chem 72, 7-10.
|
20 |
Schoch TJ. 1964. Swelling power and solubility of granular starches In Methods in carbohydrate chemistry. Whistler RL, ed. Academic Press. Vol 4, p 106-108.
|
21 |
Han JS, Ahn SY. 1997. Characteristics in oxidation of Korean corn starch with sodium hypochlorite. Korean J Food Sci Technol 29: 1094-1100.
과학기술학회마을
|
22 |
Wurzburg OB. 1986. Nutritional aspects and safety of modified food starches. Nutr Rev 44: 74-79.
|
23 |
Wurzburg OB. 1986. Modified starches: Properties and uses. CRC Boca Raton, FL. p 113-129.
|
24 |
Kitahara K, Oii Y, Mizukami SI, Suganuma T, Nagahama T. 1996. Physicohsemical properties of starches from sweetpotato cultivars. Oyo Toshitsu Kagaku (J Appl Glycosci) 43: 59-66.
|
25 |
Mongomery EM, Senti FR. 1958. Separation of amylose from amylopectin of starch by an extraction-sedimentation procedure. J Polymer Sci 28: 1-9.
DOI
|
26 |
Ronald RG. 1972. Method of preparing a food batter starch. US Patent, 3607393.
|
27 |
Autio K. 1990. Rheological and microstructural changes of oat and barley starches during heating and cooling. Food Structure 9: 297-304.
|
28 |
Filer LJJr. 1988. Modified starch-an update. J Am Diet Asso 88: 342-344.
|
29 |
Chung KM, Seib PA. 1991. Thin-boiling and nongelling adhesive prepared from maize and wheat starches. Starke 43: 441-446.
DOI
|
30 |
Komiya T, Nara S. 1986. Change in crystallinity and gelatinization phenomena of potato starch by acid treatment. Starke 38: 9-16.
DOI
|
31 |
Fruin JC. 1973. Batter starch. US Patent, 3767826.
|
32 |
Takeda Y, Shitaozona T, Hizukuri S. 1988. Molecular structure of corn starch. Starke 40: 51-54.
DOI
|