Effects of Partial Replacement of Rice Flour with Chemically Stabilized Rice Starches on the Textural Characteristics and the Storage Stability of Korean Plain Rice Cake

Da Mi Chung ,  Kwang Ok Kim

Food Science and Biotechnology

1996 .12

Development of Functional Rice Cake Adapted with Retrogradation-retardation Technology

Seo-Young Han ,  Kyung-Mi Kim ,  Gwi-Jung Han 외 5명

한국식품영양과학회 학술대회발표집

2012 .10

산처리 쌀전분의 분자구조와 노화속도

강길진 ,  김관 ,  이상규 외 1명

한국식품과학회지

1997 .10

Reducing Retrogradation of a Korean Rice Cakes by Adding Mulberry Leaf Flour

Kayoung Pa ,  k ,  Qian Li 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Improvement of quality and activity of traditional rice cake added with stabilized rice bran and resistant starch mixture by semi milling

Chen Zhang ,  Malshick Shin

한국식품영양과학회 학술대회발표집

2014 .10

Rice Cake Production Using Black Rice and Medium-grain Brown Rice

Jong-Dae Kim ,  Jin-Cheol Lee ,  Fu-Hung Hsieh 외 1명

Food Science and Biotechnology

2001 .06

Effects of Various Salts and Emulsifiers on Retrogradation Rate of Rice Starch Gel

Seog-Won Lee ,  Sung-Hee Han ,  Chul Rhee

Food Science and Biotechnology

2002 .02

Physical properties of acid hydrolyzed Sinseonchal waxy rice starch

Onbit Jeong ,  Huina Yoon ,  Junhee No 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Caking in food powders

Roge ,  Ruan ,  Young-Jin Choi 외 1명

Food Science and Biotechnology

2007 .06

Effects of Lactobacillus Crude Enzyme on Textural Properties and Retrogradation of Bread

Seung Hye Woo ,  Yu Jeong Shin ,  Hyun Mo Jeong 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

인산 쌀 전분의 이화학적 특성

정재홍 ,  이민현 ,  오만진

한국식품영양과학회지

1994 .05

올리고당 첨가 가래떡의 텍스처 변화와 노화 억제 분석

김상숙 ,  정혜영

한국식품영양과학회지

2012 .04

가교화 쌀 전분의 이화학적 특성

최현욱 ,  정구민 ,  김정호 외 3명

Applied Biological Chemistry

2006 .01

Functional Characterization of Native Starches through Thermal and Rheological Analysis

Kim ,  Yu-Jeong ,  Yoo 외 8명

Applied Biological Chemistry

2012 .01

찰보리 전분 추출에 있어서 β -Glucanase 처리 효과

배재석 ,  이의석 ,  정용선 외 3명

Korean Journal of Agricultural Science

2012 .09

찹살떡의 저장중 텍스쳐 변화

이인의 ,  이혜수 ,  김성곤

한국식품과학회지

1983 .12

Chang in Thermal Transition of Korean Rice Cake (Karedduk) during Storage

Eun Jung Lee ,  Hyun Jung Chung ,  Seung Taik Lim

Food Science and Biotechnology

2001 .12

Effect of wheat flour addition on retardation of retrogradation in waxy rice cake, Ingeolmi

Kim ,  Hee-Sun ,  Kim 외 7명

Applied Biological Chemistry

2015 .01

당류 및 유화제 첨가농도에 따른 찹쌀떡 저장 중 물성 변화

박은미 ,  강미정 ,  김한수 외 2명

Food Science and Preservation

2012 .08

Gelatinization Characteristics of Pigmented Rice Starch (Suwon-415)

You-Seok Lee ,  Ji-Mi Cho ,  Chong-Quk Rhee

Food Science and Biotechnology

2001 .08