References
- Lee, H.J., Byun, S.M. and Kim, H.S. : Studies on the dietary fiber in plain rice. Korean J. Food Sci. Technol. 20, 576-584, 1988
- Kim, H.Y.L., Park, M.J. and Woo, S.M. : Development of functional Jeungpyun with dietary fiber and shelf-life studies. Food Sci. Biotechnol. 8, 58-64, 1999
- Chun, H.S., Cho, S.B. and Kim, H.Y.L. : Effects of various steeping periods on physical and sensory characteristics of Yukwa (Korean rice snack). Cereal Chem. 79, 98-101, 2002 https://doi.org/10.1094/CCHEM.2002.79.1.98
- Tsuge, H., Hishida, M., Iwasaki, H., Watanabe, S. and Goshima, G.: Enzymatic evaluation for the degree of starch retrogradation in foods and food stuffs. Starch. 42, 213-216, 1990 https://doi.org/10.1002/star.19900420603
- Komiya, T., Yamada, T. and Nara, S. : Crystallinity of acid treated com starch. Starch. 39, 308-312, 1987 https://doi.org/10.1002/star.19870390905
- Lin, P.Y., Czuchajowska, Z. and Pomeranz, Y.: Enzyme-resistant starch in yellow layer cake. Cereal Chem. 71, 71-76, 1994
- Horton, S.D., Lauer, G.N. and Whit, J.S. : Predicting gelatinization temperatures of starch/sweetener systems for cake formulation by Differential Scanning Calorimetry II. Evaluation and application of a model, Cereal Foods World. 42, 814-820, 1990
- SAS Institute, Inc. : SAS User's Guide. Statistical Analysis Systems Institute, Inc., Raleigh, NC, USA. 1996
- Kainuma, K. and French, D. : Negeli amylodextrin and its relationship to starch granule structure. 1. Preparation and properties of amylodextrin from various starch types. Biopolymers. 10, 1673-1679, 1971 https://doi.org/10.1002/bip.360100920
- Wu, H.C. and Sarko, A. : The double helical molecular structure of crystalline of crystalline B-amylose. Carbohydr. Res. 6, 7-12, 1978
- Yuan, R.C., Thompson, D.B. and Boyer, C.D. : Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wax containing genotypes in two inbred lines. Cereal Chem. 70, 81-85, 1993
- Biliaderis, C.G., Maurice, T.J. and Vose, J.R. : Starch gelatinization Phenomena studies by differential scanning calorimetry. J. Food Sci. 45, 1669-1673, 1980 https://doi.org/10.1111/j.1365-2621.1980.tb07586.x
- Wada, K., Takahshi, K., Shira, K. and Kawamura, A. : Gelatinization of starches in foods. J. Food Sci. 44, 1366-1370, 1979 https://doi.org/10.1111/j.1365-2621.1979.tb06440.x