1 |
Anderson RA. 1982. Water absorption and solubility and amylograph characteristics of rolled-cooked small grain products. Cereal Chem 59: 265-271
|
2 |
Zhongkai Z, Kevin R, Stuart H, Chris B. 2002. Ageing of stored rice: changes in chemical and physical attributes. J Cereal Sci 35: 65-78
DOI
ScienceOn
|
3 |
Yasumatsu K, Moritaka S, Karimura T. 1964. Fatty acid composition of rice lipid and their changes during storage. Agric Biol Chem 28: 257
DOI
|
4 |
Suzuki Y, Ise K, Li G, Honda I, Iwai Y, Matsukura U. 1999. Volatile components in stored rice (Oryza sativa L.) of varieties with and without lipoxygenase-3 in seeds. J Agric Food Chem 47: 1119-1124
DOI
ScienceOn
|
5 |
Bean MM. 1986. Rice flour-its functional variations. Cereal Foods World 31: 477-481
|
6 |
Park YK, Seog HM, Nam YJ, Shin DW. 1988. Physicochemical properties of various milled rice flour. Korean J Food Sci Technol 20: 504-510
|
7 |
Kim DC. 2000. Studies on the development of post-harvest technique for paddy. Korea Food Research Institute Report
|
8 |
Zeleny L, Coleman DA. 1938. Acidity in cereals and cereal products its determination and significance. Cereal Chem 15: 580-583
|
9 |
Perdon AA, Mark BP, Siebenmorgen TJ, Reid NB. 1997. Effects of rough rice storage conditions on the amylograph and cooking properties of medium-grain rice cv. Bengal. Cereal Chem 74: 864-867
DOI
|
10 |
Chiang PY, Yeh AI. 2002. Effect of soaking on wet-milling of rice. J Cereal Sci 35: 85-94
DOI
ScienceOn
|
11 |
Choi EJ, Kim HS. 1997. Physicochemical and gelatinization properties of glutinous rice flour and starch steeped at different conditions. J Korean Soc Food Sci Nutr 26: 17-24
과학기술학회마을
|
12 |
Lee HY. 2002. A study on the development of semi-wet rice flours. Korea Food Research Institute Report
|
13 |
Jang JH. 2003. Prevalence of toxigenic Bacillus cereus group and contamination reduction in grain food. MS Thesis. Kyungwon Univ., Seongnam, Korea
|
14 |
Anwarul H, Nicholas JR. 2005. Phenotypic and penotypic characterisation of Bacillus cereus isorates from Bangladeshi rice. Int J Food Microbiol 98: 23-34
DOI
ScienceOn
|
15 |
Jaaskelainen EL, Haggblom MM, Andersson MA, Salkinoga-Saloene MS. 2004. Atmospheric oxygen and other conditions affecting the production of cereulide by Bacillus cereus in food. Int J Food Microbiol 96: 75-83
DOI
ScienceOn
|
16 |
Choi SY, Lee SH, Lee YT. 2005. Properties of rice flours prepared from milled and broken rice produced by pre- washing process. J Korean Soc Food Sci Nutr 34: 1098- 1102
과학기술학회마을
DOI
ScienceOn
|
17 |
Perdon AA, Siebenmorgen TJ, Buescher RW, Gbur EE. 1999. Starch retrogradation and texture of cooked milled rice during storage. J Food Sci 64: 828-832
DOI
ScienceOn
|
18 |
Lee JH, Kim SS, Huh DS, Kim KO. 2001. Effects of storage form and period of refrigerated rice on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice. Korean J Food Sci Technol 33: 427-436
과학기술학회마을
|
19 |
AACC. 2000. Approved Methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA
|
20 |
Zia UR. 2006. Storage effects on nutritional quality of commonly consumed cereals. Food Chem 95: 53-57
DOI
ScienceOn
|
21 |
Park KH. 1996. Effect of rice protein and lipid gelatinization properties, cooking quality and palatability of Korean rice. PhD Dissertation. Kyunghee Univ., Seoul, Korea
|
22 |
Zhongkai Z, Kevin R, Stuart H, Chris B. 2003. Effect of rice storage on pasting properties of rice flour. Food Res Int 36: 625-634
DOI
ScienceOn
|
23 |
Kim BS, Park NH, Jo KS, Kang TS, Shin DH. 1988. Comparison of quality stability of rice and rice flour during storage. Korean J Food Sci Technol 20: 498-503
과학기술학회마을
|
24 |
Shin MG, Rhee JS, Kwon TW. 1985. Effects of amylase activity on changes in amylogram characteristics during storage of brown rice. Agric Biol Chem 49: 2505-2508
DOI
|
25 |
Nishita KD, Bean MM. 1982. Grinding methods: their impact on rice flour properties. Cereal Chem 59: 46-49
|
26 |
Koh BK. 2001. Quality characteristics of prewashed rice with solution of waxy rice flour. Korean J Food Sci Technol 33: 455-460
과학기술학회마을
|
27 |
Teo CH, Karim AA, Cheah PB, Norziah MH, Seow CC. 2000. One the roles of protein and starch in the ageing of non-waxy rice flour. Food Chem 69: 229-236
DOI
ScienceOn
|
28 |
Sowbhagya CM, Bhattacharyat KR. 2001. Changes in pasting behaviour of rice during ageing. J Cereal Sci 34: 115- 124
DOI
ScienceOn
|