1 |
Shin MS. 2010. The promotion of rice processing industry to lead green food industry of the future. Food Preserv Proc Ind 9: 16-37.
|
2 |
Gujrala HS, Rosell CM. 2004. Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Res Int 37: 75-81.
DOI
ScienceOn
|
3 |
Gujrala HS, Harosb M, Rosellb CM. 2004. Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase. J Food Eng 65: 89-94.
DOI
|
4 |
Sivaramakrishnan HP, Senge B, Chattopadhyay PK. 2004. Rheological properties of rice dough for making rice bread. J Food Eng 62: 37-45.
DOI
|
5 |
Kim KE, Lee YT. 2009. Effect of additives in making frozen rice dough on the quality of rice bread. J Korean Soc Food Sci Nutr 38: 1438-1443.
과학기술학회마을
DOI
|
6 |
Peressini D, Pin M, Sensidoni A. 2011. Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids. Food Hydrocolloids 25: 340-349.
DOI
ScienceOn
|
7 |
Kim MY. 2007. Quality characteristics fat-substituted rice cookies prepared from rice with different farming condition. MS Thesis. Jeonnam University, Gwangju, Korea.
|
8 |
Kwon YR, Jung MH, Cho JH, Song YC, Kang HW, Lee WY, Youn KS. 2011. Quality characteristics of rice cookies prepared with different amylose contents. J Korean Soc Food Sci Nutr 40: 832-838.
과학기술학회마을
DOI
ScienceOn
|
9 |
Kim HY, Lee IS, Kang JY, Kim GY. 2002. Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci Technol 34: 642-646.
과학기술학회마을
|
10 |
AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 788.
|
11 |
AACC. 2000. Approved methods of the AACC. 10th ed. Method 61-02. American Association of Cereal Chemists, St. Paul, MN, USA.
|
12 |
Pyler EJ. 1979. Physical and chemical test methods. In Baking Science and Technology. Sosland Pub., Manhattan, KS, USA. p 891-895.
|
13 |
Shin MS. 1991. Influence of water and surfactants on wheat starch gelatinization and retrogradation. Korean J Food Sci Technol 23: 116-121.
과학기술학회마을
|
14 |
Azizi MH, Rao GV. 2005. Starches. Food Hydrocolloids 19: 739-743.
DOI
ScienceOn
|
15 |
Sihn EH, Hwang SY, Choi OK. 2001. Effects of various emulsifiers on the quality of waxy rice cake. Korean J Food & Nutr 14: 40-45.
과학기술학회마을
|
16 |
Han HS. 2004. Effect of ingredients on physical characteristics of rice dough and cookie. MS Thesis. Kyunggi University, Gyeonggi, Korea.
|
17 |
Hwang SY, Eom IT. 1999. Effects of emulsifiers on the quality of steamed bread. Korean J Food Sci Technol 31: 977-983.
과학기술학회마을
|
18 |
Kim DH. 1995. Food chemistry. Tamgudang, Seoul, Korea. p 401-417.
|
19 |
Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content in the spread of sugar-snap cookies. Cereal Chem 74: 669-674.
DOI
ScienceOn
|
20 |
Doesher LC, Hoseney RC. 1985. Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem 62: 263-266.
|
21 |
Choi SH. 2009. Quality characteristics of cookies prepared with Angelica giages Nakai powder. Korean J Culinary Res 15: 309-321.
|
22 |
Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with bbbton mushroom (Agaricus bisporous) powder. Korean J Food Cookery Sci 25: 98-105.
|
23 |
Stampfli L, Nersten B. 1995. Emulsifiers on bread making. Food Chem 52: 353-360.
DOI
ScienceOn
|