최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.1, 2018년, pp.96 - 104
Song, Nan Ju , Kim, Ji Myoung , Shin, Malshick
초록이 없습니다.
Approve methods of analysis AACC 11th ed. 2012
Eur Ann Allergy Clin Immunol Battais 40 3 67 2008 Wheat grain allergies: An update on wheat allergens
Cai, J., Man, J., Huang, J., Liu, Q., Wei, W., Wei, C.. Relationship between structure and functional properties of normal rice starches with different amylose contents. Carbohydrate polymers, vol.125, 35-44.
Korean J Food Sci Technol Choi 41 1 16 2009 Properties of rice flours prepared from domestic high amylose rices
Cornejo, Fabiola, Rosell, Cristina M.. Physicochemical properties of long rice grain varieties in relation to gluten free bread quality. LWT- Food science and technology, vol.62, no.2, 1203-1210.
Fari, MJM, Rajapaksa, D, Ranaweera, KKDS. Effect of Rice Variety on Rice Based Composite Flour Bread Quality. Tropical agricultural research : proceedings of the ... Annual Congress of the Postgraduate Institute for Agriculture, Peradeniya, vol.21, no.2, 157-.
Korean J Food Sci Technol Jang 28 1 44 1996 Classification of rices on the basis of sensory properties of cooked rices and the physicochemical properties of rice starches
Joy, Eke-Ejiofor. The Effect of Variety and Processing Methods on the Functional and Chemical Properties of Rice Flour. International journal of nutrition and food sciences, vol.5, no.1, 80-.
Korean Soc Food Sci Nutr Kang 26 5 886 1997 Interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage
Kim, J.M., Shin, M.. Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes. LWT- Food science and technology, vol.59, no.1, 526-532.
Kim JM. 2016. Characteristics of rice flours prepared from different rice varieties and development of gluten-free bakery products using them. Doctorate dissertation. Chonnam National University, Gwangju, Korea. pp 42-48.KimJM.2016Characteristics of rice flours prepared from different rice varieties and development of gluten-free bakery products using themDoctorate dissertationChonnam National UniversityGwangju, Korea4248
Kong, X., Zhu, P., Sui, Z., Bao, J.. Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations. Food chemistry, vol.172, 433-440.
Korean J Food Sci Technol Kum 30 3 590 1998 Effects of amylose content on quality of rice bread
Korean J Crop Sci Lee 54 2 172 2009 Waxy rice variety-dependent variations in physicochemical characteristics of Sogokju, a Korean traditional rice wine
Korean J Food Sci Technol Lee 21 6 766 1989 Physicochemical properties of rice starch by amylose content
Leewatchararongjaroen, J., Anuntagool, J.. Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour. Rice science = 水稻科學 (英文版), vol.23, no.5, 274-281.
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.
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.
Ministry of Agriculture, Food and Rural Affairs. 2016. Establish the Korean standard of rice flour to expand the rice processing industry. Available from: http://www.mafra.go.kr/mafra/293/subview.do?enc. Accessed January 12, 2018.Ministry of Agriculture, Food and Rural Affairs2016Establish the Korean standard of rice flour to expand the rice processing industryAvailable from: http://www.mafra.go.kr/mafra/293/subview.do?encAccessed January 12, 2018
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.
Swelling power and solubility Schoch 106 1964
J Exp Bot Shewry 60 6 1537 2009 10.1093/jxb/erp058 Wheat
Korean J Breed Sci Song 40 4 447 2008 A new high amylose rice variety “Goamibyeo”
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
Statistics Korea 2018. 2017 Survey results of grain consumption. Available from: http://kostat.go.kr/portal/korea/kor_nw/2/1/index.board?bmode=read&bSeq=&aSeq=366058&pageNo=2&rowNum=10&navCount=10&currPg=&sTarget=title&sTxt. Accessed January 15, 2018.Statistics Korea20182017 Survey results of grain consumptionAvailable from: http://kostat.go.kr/portal/korea/kor_nw/2/1/index.board?bmode=read&bSeq=&aSeq=366058&pageNo=2&rowNum=10&navCount=10&currPg=&sTarget=title&sTxtAccessed January 15, 2018
Sumnu, Gulum, Koksel, Filiz, Sahin, Serpil, Basman, Arzu, Meda, Venkatesh. The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens. International journal of food science & technology, vol.45, no.1, 87-93.
Food Hydrocoll Turabi 24 8 755 2010 10.1016/j.foodhyd.2010.04.001 Quantitative analysis of macro and micro-structure of gluten-free cakes containing different types of gums baked in different ovens
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.
Cereal Chem Williams 47 411 1970 A rapid colorimetric procedure for estimating the amylose content of starches and flours
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.