기능성 쌀가루 혼합분의 제빵 적성 = Studies on Bread-Making Quality of Bread Mixed with Wheat Flour and Several Functional Rice Flour

참고문헌 (Reference)

1 Gardener, "Xanthan gum in protein-fortified starch bread" food tec (food tec): 1974

2 Klug, "X-ray diffraction procedures for polycrysalline and amorphous materials" 130-132, 1974

3 "The ability of starch to from structures and improving effect of glycerol monostearate" 1961

4 Kang, "Study of large and elementary particle in barley starch" food sci tec (food sci tec): 1989

5 Kang, "Studies on Bread-making quality of colored rice" -415, 1999

6 Sun, "Processing characters of various kinds bread kind and gelatinization characters of rice flour" Kyungpook national University masters degree thesis 1996

7 Bean, "Physicochemical properties of rice in relation to rice bread" 1979

8 Campbell, "Foods for patients with celiac disease" 963-966, 1982

9 Roberts, "Development of teast-leabened rice-bread formula" 1976

10 Han, "Comparison of the processing properties for rice bread and physicochemcal properties of starch granules from endosperm mutants in rice" Kyungpook National University masters degree thesis 1999

11 Kang, "Comparison of some characteristics relevant to rice bread processing between brown and milled rice" 64-69, 1997

12 Paul, "American Association of Cereal Chemists Approved method of the AACC" 1983