Effects of Moisture Contents of Waxy Paddy on the Physical Properties of Dry-Milled Rice Flour in Comparison with Wet-Milled Rice Flour

Sang Sook Kim ,  Young Jin Kim

Food Science and Biotechnology

1995 .09

Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions

So-Young Chun ,  Hyung-Il Kim ,  Byoungseung Yoo

Food Science and Biotechnology

2006 .08

Properties of Fractions from Waxy Rice Flour Classified with Particle Size

Cha-Ran Choi ,  Jeong-Ok Kim ,  Shin-Kyung Lee 외 1명

Food Science and Biotechnology

2001 .02

Effects of Waxy Rice Flours on Rice Muffins Containing Various Combinations of Nonwaxy/Waxy Rice Flour

Sang Sook Kim ,  Young Jin Kim ,  Young Ju Lee

Food Science and Biotechnology

1994 .06

Rheological Properties of Waxy Rice Starch-Gum Mixtures in Steady and Dynamic Shear

Do-Dan Kim ,  Young Seung Lee ,  Byoungseung Yoo

Journal of Food Science and Nutrition

2009 .09

Physicochemical properties of waxy rice flours prepared from soaked waxy rice grains with different soaking times

Jun Hee No ,  Hyun Jin Kim ,  Eunok Choe 외 1명

한국식품영양과학회 학술대회발표집

2013 .11

Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums

Sung-Jin Yoon ,  Youngseung Lee ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2016 .12

찹쌀 가루 용액으로 세척된 청결미의 품질 특성

고봉경

한국식품과학회지

2001 .08

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

Physicochemical Properties of Japonica Non-Waxy and Waxy Rice during Kernel Development

Sung-Kon Kim ,  Sun-Ok Jung

Food Science and Biotechnology

2006 .04

찰흑미와 일반찰벼의 물리적 특성

오금순 ,  김관 ,  박종훈 외 2명

한국식품과학회지

2002 .04

Effect of Guar Gum on Rheological Properties of Acorn Flour Dispersions

Byoungseung Yoo ,  Kwang-Joon Shon ,  Young-Sang Chang

Food Science and Biotechnology

2005 .04

적미 첨가에 따른 백설기의 품질특성

전현일 ,  박수진 ,  이수정 외 2명

Food Science and Preservation

2013 .10

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

Induck Choi ,  Chun-Sik Kang ,  Young-Keun Cheong 외 2명

Preventive Nutrition and Food Science

2012 .09

찰성 및 메성 쌀보리 β-Glucan Gum의 특성 비교

성종은 ,  이영택 ,  석호문 외 2명

한국식품과학회지

1999 .06

Effect of Sucrose Addition on Rheological Properties of Ternary Gum Mixtures of Xanthan Gum, Guar Gum and Carboxymethyl Cellulose

Dong ,  yeol Lee ,  Juneha Bak 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성

김상숙 ,  정혜영

한국식품영양학회지

2018 .01