1 |
Differential scanning calorimetry of rice starch
/
[
Hun, C.K.;Park, K.H.;Kim, Y.B.;Yoon, I.H.
] /
Korean J Food Sci Technol
|
2 |
Approved method of the AACC. method 10 - 10A
/
[
American Association of Cereal Chemists
] /
|
3 |
Texture of cooked milled added waxy black rice and glutinous rice
/
[
Oh, G.S.;NA, H.S.;Lee, Y.S.;Kim, K.;Kim, S.K.
] /
Korean J Food Sci Technol
|
4 |
Occurance and expression of off-odor in cooked rice during srage under low temperature warming condition of electric rice cooker
/
[
Park, S.K.;Ko, Y.D.;Cho, Y.S.;Shon, M.E.;Shon, K.I.
] /
Korean J Food Sci Technol
|
5 |
Relaion of starch composition protein content and gelatinization temperature to cooking and eating qualities of millde rice
/
[
Juliano, B.O.;Onate, L.U.;Mundo, A.M.
] /
Food Technol.
|
6 |
Cooking acceptance and texture studies on the rice varieties and cooking methods
/
[
Yang, S.H.
] /
|
7 |
Sensory characteristics of rice cooked with electric cooker and pressure cooker
/
[
Kim, H.Y.;Kim, K.O.
] /
Korean J Food Sci Technol
|
8 |
Properties of rice starch in relation to varietial differences in processing characteristics of rice grain
/
[
Juliano, B.O.
] /
J Jpn Soc Sci.
|
9 |
Physicochemical properties of rice grain and starch from lines differing in amulose content and gelatinization temperature
/
[
N;Juliano, B.O.
] /
J Agri Food Chem.
|
10 |
Amylose content and puffed volumn of parboiled rice
/
[
Antonio, A.A.;Juliano, B.O.
] /
J Food Sci.
|
11 |
Variation between physicochemical characteristics of glutinous rice starches and quality properties of yukwa, injulmi in fourteen glutinous rice varieties
/
[
Sung, Y.M.
] /
|
12 |
Variety fast food using rice
/
[
Go, B.K.
] /
Symposium effects national for rice using
|
13 |
Research on the actual condition and degree on the rice using
/
[
Kim, Y.Y.
] /
symposium effects national for rice using Korean
|