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Choi JH, Rhim CH, Kim JY, Yang JS, Choi JS. 1986. Basic studies on the development of diet for the treatment of obesity. Bull. Korean Fish. Soc. 19(4):303-311
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2 |
Kim KA, Jung LH, Jeon ER. 1995. Effect of cooking condition on the eating quality of cooked brown rice. Korean J. Soc. Food Sci. 11(5):527-535
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3 |
Kim MH. 1992. Effect of soaking conditions on texture of cooked rice. Korean J. Food Sci. Technol. 24(5):511-514
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4 |
Park HW, Woo KJ. 1991. The hydration properties and the cooking qualities of various brown rices. Korean J. Soc. Food Sci. 7(2):25-40
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5 |
Song BH. 1987. Physico-chemical properies of japonica and j/indica brown rice. J. Korean Agricultural Chemical Society. 30(2):141-146
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6 |
Lee HJ, Lee HJ, Byun SM, Kim HS. 1998b. Studies on the lipid content and neutral lipid composition of brown rice and milled rice. Korean J. Food SCI. Technol. 20(4):585-593
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7 |
Song BH, Kim DY, Kim SK. 1988. Comparison of hydration and cooking rates of brown and milled rices. J. Korean Agric. Soc. 31(2):211-216
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8 |
Kim SK, Cheigh HS. 1979. Radial distribution of calcium, phosphorus, iron, thiamine and riboflavin in the degermed brown rice kernel. Korean J. Food Sci. Technol. 11(2):122-125
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9 |
Min BK, Hong SH, Shin MG.. Jung J. 1994. Study on the determination of the amount of added water for rice cooking by extrusion test of cooked rice. Korean J. Food SCI. Technol. 26(1):98-101
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10 |
Chang IY, Hwang IK. 1988. A study of physico-chemical analysis and sensory evaluation for cooked rices made by several cooking methods (II). Korean J. Soc. Food Sci. 4(2):51-56
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11 |
Kim SK, Han YI, Kim ES. 1990. Mineral contents of japonica and j/indica brown and milled rices. J. Korean Soc. Food Nutr. 19(4):285-290
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12 |
Kim HY, Kim KO. 1986. Sensory characteristics of rice cooked with pressure cookers and electric cookers. Korean J. Food Sci. Technol. 18(4):319-324
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13 |
Min BK, Hong SH, Shin MG. 1992. Optimum ratios of added water for rice cooking at different amount of rice contents. Korean J. Food SCI. Technol. 24(6):623-624
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14 |
Lee HJ, Byun SM, Kim HS. 1998a. Studies on the dietary fiber of brown rice and milled rice. Korean J. Food SCI. Technol. 20(4):576-584
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