1 |
Effects of Sterilization Temperatures and Internal Air Volumes of a Pouch on the Quality of Retort Rice
/
[
Koh, H.Y.;Park, M.H.
] /
Korean J Food Sci Technology
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2 |
Sensory Characteristics of Rice Cooked with Pressure Cookers and Electric Cookers
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[
Kim, H.Y.;Kim, K.O.
] /
Korean J Food Sci Technology
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3 |
Originals: A study of Physico - Chemical Analysis and Sensory Evaluation for Cooked Rices Made by Several Cooking Methods (2) - Especially for warm and cool cooked Rices
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[
Chang, I.Y.;Hwang, I.K.
] /
Korean J Soc. Food Sci.
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4 |
Starch: Chemistry and Technology. Vol. 1 and 2
/
[
Whistler, R.L.;Paschall, Eugene F.
] /
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5 |
SAS/STAT User's Guide
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[
SAS
] /
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6 |
Starch and Its Derivatives, 1(3)
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[
Radley, J.A.
] /
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7 |
Official methods of analysis of the Association of Official Analytical Chemist
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[
AOAC
] /
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8 |
A simplified assay for milled rice amylose
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[
Juliano, B.O.
] /
Cereal Science Today
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9 |
Collaborative study on precisions of moisture determinations using an oven-drying method
/
[
Koizumi, H.,;Yasui, A.;Tsutsumi, C.;Matsunaga, R.;Yoshikawa, S.
] /
Report of the National Food Res. Ins.
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10 |
Texture profile analysis
/
[
Bourne, M.C.
] /
J Food Technology
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11 |
Processing and quality stability of precooked frozen fish foods: (IV) Quality stability of mackerel based burger during frozen storage
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[
Lee, E.H.;Kim, J.S.;Ahn, C.B.;Joo, D.S.;Lee, C.S.;Son, K.T.
] /
Korean J Hanguk Nonghwahak Hoechi
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12 |
Relation between sensory quality and descriptive characteristics of coked rice
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[
Lee, S.Y.
] /
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13 |
Research: Eating Qualities of Frozen Cooked Rice on the Thawing Condition
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[
Oh, M.S.
] /
Korean J Home Economics Association
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14 |
Physicochemical properties of rice in relation to rice bread
/
[
Nishita, K.D.;Bean, M.M.
] /
J Cereal Chem.
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15 |
Effects of Processing Methods on the Quality of the Dehydrated Instant Rice
/
[
Lee, Y.C.;Lee, D.W.
] /
Korean J Food Sci Technology
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16 |
Varietals differences in quality characteristics of rice layer cakes and fermented cakes
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[
Perez, C.M.;Juliano, B.O.
] /
J Cereal Chem.
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17 |
Processing and quality stability of precooked frozen fish foods : (III) Processing of mackerel based burger
/
[
Lee, E.H.;Kim, J.S.;Ahn, C.B.;Joo, D.S.;Lee, C.S.;Son, K.T.
] /
Korean J Hanguk Nonghwahak Hoechi
|