1 |
Kim, JO and Shin, MS. 2003. Effect of RS3 type resistant starch prepared from nonwaxy rice starch on the properties of Injulmi. Korean J. Soc. Food Cookery Sci., 19: 65-71
|
2 |
AACC. 1986. Approved Method of American Association of Cereal Chemists. (Method 10-50D, First approval 2-24-75; Revised 10-28-81) St. Paul, MN
|
3 |
An YH. 2005. Effect of transglutaminase on properties of doughs and breads with different types of resistant starches. Masters degree thesis. Chonnam National University. pp 4-42
|
4 |
An YH. Gang DO, Shin MS. 2005. Effect of transglutaminase on the physical properties of resistant starch-added wheat flour doughs and baguettes. Food Sci. Biotechnol., 14(5): 608-613
|
5 |
AOAC. 1990. Association of official analytical Chemists. 15th ed. Washington D.C
|
6 |
Englyst HN, Kingman SM, Cumming JH. 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutri., 46: S33
|
7 |
Kim JO, Kim WS and Shin MS. 1997. A comparative study on retrogradation of rice starch gels by DSC, X-ray and -amylase method. Starch, 49: 71-75
DOI
ScienceOn
|
8 |
Kim MH, Kim JO, Shin MS. 2001. Effect of resistant starches on the characteristics of sponge cakes. J. Korean Soc. Food Sci. Nutr., 30(4): 623-629
|
9 |
Martinez-Flores HE, Chang YK, Martinez-Bustos F, Sgarbieri V. 2004. Effect of high fiber products on blood lipids and lipoproteins in hamsters. Nutrition Research, 24: 85-93
DOI
ScienceOn
|
10 |
Ranhotra GS, Gelroth JA, Glaser BJ. 1986. Effect of resistant starch on blood and liver lipids in hamsters. Cereal Chem., 73: 176-178
|
11 |
Shin IY, Kim HI, Kim CS, Whang K. 1999. Characteristics of sugar cookies with replacement of sucrose with sugar alcohols (II) Textural characteristics of sugar alcohol cookies. J. Korean Soc. Food Sci. Nutr., 28(5): 1044-1050
과학기술학회마을
|
12 |
Singh M, Mohamed A. 2007. Influence of gluten-soy protein blends on the quality of reduced carbohydrates cookies. LWT, 40: 353-360
DOI
ScienceOn
|
13 |
Kahlon TS, Chow FI. 2000. Lipidemic response of hamsters to rice bran, uncooked or processed white and brown rice and processed corn starch. Cereal Chem., 77: 673-678
DOI
|
14 |
SAS Institute, Inc., 1996. SAS User's Guide, Statistical Analysis Systems Instisute, Inc., Raleigh, NC, USA
|
15 |
Sajilata MG, Singhal RS, Kulkarni PR. 2006. Resistant starch-a review. Comprehensive reviews in food science and food safety. 5: 1-17
DOI
|
16 |
Lee JA, Park GS, Ahn SH. 2002. Comparative of physicochemical and sensory characteristics of cookies added with barleys and oatmeals. Korean J. Food Cookery Science, 18(2): 238-246
|
17 |
Lee C, Shin JS. 2005. Effect of resistant starch of rice on blood glucose response in normal subjects. Korean J. Food Sci. Technol., 37(2): 301-303
과학기술학회마을
|
18 |
Kwak DY, Kim JH, Shin SR, Moon KD. 2002. Effect of hot water extract from roasted safflower(Cartbamus tinctorius L.)seed on quality of cookies. Korean J. Food Preservation, 9(3): 304-308
|
19 |
Kang NE, Kim HYL, Lee IS. 2006. Quality characteristics of the walnut bread with varied levels of reststant starch. Korean J. Food Culture, 21(3): 290-296
과학기술학회마을
|
20 |
Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem., 74: 669-71
DOI
|
21 |
Lee GC, Lim ST, Yoon HS. 2004. Effect of the cooking condition on enzyme-resistant starch content and in vitro starch and protein digestibility of Tarakjuk(milk-rice porridge). Korean J. Food Sci. Technol., 36(5): 765-772
과학기술학회마을
|
22 |
Song JY, Lee SK, Shin MS. 2000. Effects of RS-3 type resistant starches on breadmaking and quality of white pan bread. Korean J. Soc. Food Sci., 16(2): 188-194
|
23 |
Kang NE, Kim HYL. 2005. Quality characteristics of health concerned functional cookies using crud ingredients. Korean J. Food Culture, 20(3): 331-336
과학기술학회마을
|
24 |
통계청. http://www.nso.go.kr
|
25 |
Kim KO, Lee YC. 1991. Sensory evaluation of food. Hak-yun Press, Seoul. pp. 155-156
|
26 |
Kang NE, Lee IS, Cho MS. 2006. Physicochemical and Sensory Quality Characteristics of Jelly Prepared with Varied Levels of Resistant Starch. Korean J. Food & Nutr., 19(4): 532-538
과학기술학회마을
|
27 |
Jeong MK, Kim MH, Kang NE, Kim WK. 2002. Effect of resistant starch on gut functions and plasma lipid profiles in rats fed high fat diet. J. Korean Soc. food Sci. Nutr., 31(2): 271-276
DOI
|