특수미의 혼합취반 적성 검정 = Studies of Cooking Quality with Various Functional Rice

참고문헌 (Reference)

1 Sung, "Variation between physicochemical characteristics of glutinous rice starches and quality properties of yukwa injulmi in fourteen glutinous rice varieties" kyngook National University masters degree thesis 1999

2 Oh GS, "Texture of cooked milled added waxy black rice and glutinous rice" 34 : 213-219, 2002

3 Go, "Symposium effects national for rice using Korean Traditional Foods in Daegu" 2001

4 Kim HY, "Sensory characteristics of rice cooked with electric cooker and pressure cooker" 18 : 319-325, 1985

5 Kim, "Research on the actual condition and degree onthe rice using symposium effects national for rice using Korean Traditional Foods in Deagu"

6 Juliano BO, "Relaion of starch composition protein content and gelatinization temperature to cooking and eating qualities of millde rice" 1965

7 Juliano BO, "Properties of rice starch in relation to varietial differences in processing characteristics of rice grain" 1982

8 N, "Physicochemical properties of rice grain and starch from lines differing in amulose content and gelatinization temperature" 1972

9 Park SK, "Occurance and expression of off-odor in cooked rice during srage under low temperature warming condition of electric rice cooker" 29 : 919-924, 1997

10 Hun Ck, "Differential scanning calorimetry of rice starch" 20 : 319-, 1988

11 Yang SH, "Cooking acceptance and texture studies on the rice varieties and cooking methods" Sook Myung University 1983

12 Antonio, "Amylose content and puffed volumn of parboiled rice" 1973

13 Pai, "American Association of Cereal Chemists Approved method of the AACC" 1983