References
- Kim YS, Wiesenbom DP. Starch noodle quality as related to potato genotypes. J. Food Sci. 61: 248-252 (1996) https://doi.org/10.1111/j.1365-2621.1996.tb14771.x
- Moon SJ, Sohn KH, Park HW. A study on the physical and chemical properties of 'muk' . J. Korean Home Econ. Assoc. 15: 3144 (1977)
- Kweon MR, Shin MS, Ahn SY Retrogradation of legume starches and their gel properties during storage. Korean J. Food Sci. Technol. 25: 742-746 (1993)
- Kim KE, Lim JK, Lim ST. Comparison between Korean and Japanese starch noodles (Korean). Food Sci. Industry 32: 56-64 (1999)
- Lee SY, Woo KS, Lim JK, Kim HI, Lim ST. Effect of processing variables on texture of sweet potato starch noodles prepared in a nonfreezing process. Cereal Chem. 82: 475-478 (2005) https://doi.org/10.1094/CC-82-0475
- Edwards NM, Biliaderis CG, Dexter JE. Textural characteristics of whole wheat past and pasta containing non-starch polysaccharides. J. Food Sci. 60: 1321-1324 (1995) https://doi.org/10.1111/j.1365-2621.1995.tb04582.x
- Yu LJ, Ngadi MO. Textural and other quality properties of instant fried noodles as affected by some ingredients. Cereal Chem. 81: 772-776 (2004) https://doi.org/10.1094/CCHEM.2004.81.6.772
- Takahashi S, Hirao K, Kawabata A. Effects of preparation methods of starches from mung beans and broad beans and preparation method of noodles on the physicochemical properties of harusame noodles. J. Jpn. Soc. Starch Sci. 32: 257-266 (1985) https://doi.org/10.5458/jag1972.32.257
- Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F. Calorimetric method for determination of sugars and related substances. Anal. Chem. 28: 350-356 (1956) https://doi.org/10.1021/ac60111a017
- SAS institute Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1990)
- Chung HJ, Cho SJ, Chung JH, Shin TS, Son HS, Lim ST. Physical and molecular characteristics of cowpea and acorn starches in comparison with com and potato starches. Food Sci. Biotechnol. 7: 269-275 (1998)
- Whistler RL, BeMiller JN. Carbohydrate Chemistry for Food Scientists. AACC, Eagan Press, St. Paul, MN, USA. pp. 171-177 (1981)
- Harada T, Masada M, Fujimori K, Maeda I. Production of a firm, resilient gel-fonning polysaccharide by a mutant of Alcaligenes faecalis var, myxogenes 10C3. Agr. Biol. Chem. Tokyo 30: 196-198 (1966) https://doi.org/10.1271/bbb1961.30.196
- Funami T, Funami M, Yada H, Nakao Y. Rheological and thermal studies on gelling characteristics of curdlan. Food Hydrocolloid 13: 317-324 (1999) https://doi.org/10.1016/S0268-005X(99)00014-4
- Choi SJ, Chun SY, Yoo B. Dynamic rheological comparison of selected gum solutions. Food Sci. Biotechnol. 15: 474-477 (2006)