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Effects of Amylose Content Controlled by Blended Rice Flours on the Quality Characteristics of Gluten-Free Rice Cupcake
혼합쌀가루로 조절한 아밀로스 함량이 글루텐 프리 쌀 컵케이크의 품질특성에 미치는 영향

한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.1, 2018년, pp.96 - 104  

Song, Nan Ju ,  Kim, Ji Myoung ,  Shin, Malshick

초록이 없습니다.

참고문헌 (31)

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  12. 김래영, 김창순, 김혁일. 제분방법 및 수침시간을 달리한 멥쌀가루의 이화학적 특성. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.38, no.8, 1076-1083.

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  18. LIN, Q.l., XIAO, H.x., FU, X.j., TIAN, W., LI, L.h., YU, F.x.. Physico-Chemical Properties of Flour, Starch, and Modified Starch of Two Rice Varieties. Agricultural sciences in China, vol.10, no.6, 960-968.

  19. Marco, Cristina, Rosell, Cristina M.. Breadmaking performance of protein enriched, gluten-free breads. European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, vol.227, no.4, 1205-1213.

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  21. Montgomery, Edna M., Senti, F. R.. Separation of amylose from amylopectin of starch by an extraction‐sedimentation procedure. Journal of polymer science, vol.28, no.116, 1-9.

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  24. Shin, Mal-Shick, Gang, Dong-Oh, Song, Ji-Young. Effects of Protein and Transglutaminase on the Preparation of Gluten-free Rice Bread. Food science and biotechnology, vol.19, no.4, 951-956.

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  26. Statistics Korea 2017. 2017 Survey results of rice production. Available from: http://kostat.go.kr/portal/korea/kor_nw/2/1/index.board?bmode=read&bSeq=&aSeq=364563&pageNo=8&rowNum=10&navCount=10&currPg=&sTarget=title&sTxt. Accessed February 8, 2018.Statistics Korea20172017 Survey results of rice productionAvailable from: http://kostat.go.kr/portal/korea/kor_nw/2/1/index.board?bmode=read&bSeq=&aSeq=364563&pageNo=8&rowNum=10&navCount=10&currPg=&sTarget=title&sTxtAccessed February 8, 2018 

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  30. Varavinit, Saiyavit, Shobsngob, Sujin, Varanyanond, Warunee, Chinachoti, Pavinee, Naivikul, Onanong. Effect of Amylose Content on Gelatinization, Retrogradation and Pasting Properties of Flours from Different Cultivars of Thai Rice. Die Stärke = Starch, vol.55, no.9, 410-415.

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