최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Journal of the Korean Society for Applied Biological Chemistry, v.55 no.3, 2012년, pp.413 - 416
Kim, Yu-Jeong (Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University) , Yoo, Sang-Ho (Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University) , Park, Kwan-Hwa (Department of Food Service Management & Nutrition, Sangmyung University) , Shim, Jae-Hoon (Department of Food Science & Nutrition, Hallym University) , Lee, Su-Yong (Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University)
Native starch samples (corn, rice, and tapioca starches) were prepared in an aqueous slurry and dough system, and their functional properties were evaluated in terms of thermal and rheological characteristics. The pasting property results of starch slurries showed that rice starch exhibited the lowe...
J Therm Anal P. Aggarwal 50 7 1997 10.1007/BF01979545 Aggarwal P, Dollimore D, and Heon K (1997) Comparative thermal analysis study of two biopolymers, starch and cellulose. J Therm Anal 50, 7-17.
O.R. Fennema 2007 In Food Chemistry 4th ed Fennema OR (2007) In Food Chemistry, (4th ed). Marcel Dekker Inc., USA.
Eur Food Res Technol K. Kahraman 227 565 2008 10.1007/s00217-007-0757-y Kahraman K, Sakiyan O, Ozturk S, Koksel H, Sumnu G, and Dubat A (2008) Utilization of mixolab to predict the suitability of flours in terms of cake quality. Eur Food Res Technol 227, 565-70.
J Agr Food Chem H.J. Kang 51 6598 2003 10.1021/jf0344946 Kang HJ, Hwang IK, Kim KS, and Choi HC (2003) Comparative structure and physicochemical properties of ilpumbyeo, a high-quality japonica rice, and its mutant, suweon 464. J Agr Food Chem 51, 6598-603.
J Food Eng J.Y. Li 50 141 2001 10.1016/S0260-8774(00)00236-3 Li JY and Yeh AI (2001) Relationships between thermal, rheological characteristics and swelling power for various starches. J Food Eng 50, 141-48.
Cereal Chem C.-Y. Lii 72 393 1995 Lii C-Y, Shao Y-Y, and Tseng K-H (1995) Gelation mechanism and rheological properties of rice starch. Cereal Chem 72, 393-400.
J Texture Stud R. Mathew 38 755 2007 10.1111/j.1745-4603.2007.00124.x Mathew R (2007) The RVA handbook. J Texture Stud 38, 755-56.
Carbohydr Polym W.S. Ratnayake 67 511 2007 10.1016/j.carbpol.2006.06.025 Ratnayake WS and Jackson DS (2007) A new insight into the gelatinization process of native starches. Carbohydr Polym 67, 511-29.
Carbohydr Polym X.H. Shi 50 7 2002 10.1016/S0144-8617(01)00369-1 Shi XH and BeMiller JN (2002) Effects of food gums on viscosities of starch suspensions during pasting. Carbohydr Polym 50, 7-18.
Carbohydr Polym P.A.M. Steeneken 11 23 1989 10.1016/0144-8617(89)90041-6 Steeneken PAM (1989) Rheological properties of aqueous suspensions of swollen starch granules. Carbohydr Polym 11, 23-42.
D.J. Thomas 1998 In Starches Thomas DJ and Atwell WA (1998) In Starches. Eagan Press, USA.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.