References
- A.A.C.C. 1999. Approved Methods. 22-08 and 61-02, American Association of cereal Chemists. St. Paul, MN
- A.O.A.C.1995. Official Methods of Analysis. 16th ed., Association of Official Analytical Chemists. Washington, DC
- Biliaderis CG, Page CM, Maurice TJ. Juliano BO. 1986. Thermal characterization of rice starches: A polymeric approach to phase transitions of granular starch. J Agric Food Chem 34(1): 6-14 https://doi.org/10.1021/jf00067a002
- Chiang PY, Yeh AI. 2002. Effect of soaking on wet-milling of rice. J Cereal Sci 35(1): 85-94 https://doi.org/10.1006/jcrs.2001.0419
- Choi CR. 2002. The properties of rice flours and Garedduk with resistant starches. Ph.D. Dissertation. Chonnam National University. pp 46-50
- Choi CR, Kim JO, Lee SK, Shin MS. 2001 Properties of fractions from waxy rice flour classified with particle size. Food Sci Biotechnol 10(1): 54-58
- Grant LA. 1998. Effects of starch isolation, drying and grinding techniques on its gelatinization and retrogradation properties. Cereal Chem 75(6): 590-594 https://doi.org/10.1094/CCHEM.1998.75.5.590
- Hamaker B, Griffm V. 1993. Effect of disulfide bond containing protein on rice starch gelatinization and pasting. Cereal Chem 70(4): 377-380
- Hunter RS. 1975. The measurement of Appearance. John Wiley & Sons. New York, NY. pp 139-141, 239-245
- Jeon HJ, Sohn KH, Lee MK. 1995. Characteristics of enzyme and microorganism by soaking time of glutinous rice. Korean J Soc Food Sci 11(2): 104-107
- Juliano BO. 1985. Criteria and tests for rice grain qualities. In: Rice Chemistry. AACC. St. Paul, MN. pp 443-524
- Kim HY, Lee BY, Choi JK, Ham SS. 1999a. Milling and rice flour properties of soaking in water time on moisture content of rice. Korean J Postharvest Sci Technol 6(1): 71-75
- Kim HY, Lee BY, You HS, Choi JK, Ham SS. 1999b. Properties of rice flour prepared with roll mill and pin mill after tempering. Korean J Postharvest Sci Technol 6(3): 313-318
- Kim JO, Shin MS. 2000 The effect of sugar on the textural properties of Injulmi made from waxy rice flours by different milling methods. Korean J Human Ecology 3(2): 68-76
- Kim JS. 2007. Quality characteristics of sponge cakes prepared from rice flours with different amylose contents. Ph.D. Dissertation. Chonnam National University. pp 65, 71-80
- Kim K, Lee YH, Park YK. 1995. Effect of steeping time of waxy rice on the firming rate of waxy rice cake. Korean J Food Sci Technol 27(2): 264-265
- Kim SK, Shin MS. 1992. Physicochemical properties of defatted nonwaxy and waxy rice starches. Korean J Food Sci Technol 24(4):347-352
- Kim WS, Seib PA. 1993. Apparent restriction of starch swelling in cooked noodles by lipids in some commercial wheat flours. Cereal Chem 70(4): 367-372
- Kim YI, Kum JS, Kim KS. 1995. Effect of different milling methods of rice flour on quality characteristics of Jeungpyun. Korean J Soc Food Sci 11(3): 213-219
- Kum JS, Lee SH, Lee HY, Kim KH, Kim YI. 1993. Effect of different milling methods on distribution of particle size of rice flours. Korean J. Food Sci. Technol 25(5): 541-545
- Kum JS, Lee HY. 1999. The effect of the varieties and particle size on the properties of rice flour. Korean J Food Sci Technol 31(6): 1542-1548
- Lee MK, Kim JO, Shin MS. 2004. Properties of nonwaxy rice flours with different soaking time and particle sizes. Korean J Food Sc. Technol 36(2): 268-275
- Lee SH. 2002. Properties of rice flours and starches prepared by dry and wet milling of soaked rice grains. Master's Thesis. Chonnam National University, pp 15-18
- Li JY, Yeh AI. 2001. Relationships between thermal, rheological characteristics and swelling power for various starches. J Food Engineering 50(3): 141-148 https://doi.org/10.1016/S0260-8774(00)00236-3
- Lii CY, Shao YY, Tseng KH. 1995. Gelation mechanism and rheological properties of rice starch. Cereal Chem 72(4): 393-400
- Medcalf DF, Gilles KA. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42(6): 558-568
- Park YK, Seog HM, Nam YJ, Shin DH. 1988. Physicochemical properties of various milled rice flours. Korean J Food Sci Technol 20(4) : 504-510
- Sandya Rani MR, Bhattacharya KR. 1995. Microscopy of rice starch granules during cooking. Starch/Starke 46: 334-337
- SAS/STATIM 2001 User's Guide Proprietary Software Release 8.2 The SAS System for Windows, SAS Institute Inc. Cary, NC
- Schoch TJ, Leach W. 1964. Whole starches and modified starches. Vol 11. pp 106-108 In: Methods in Carbohydrate Chemistry. Whistler RL (ed). Academic Press, New York, NY
- Shin MS, Kim JO, Lee MK. 2001. Effect of soaking time of rice and particle size of rice flours on the properties of nonwaxy rice flours soaking at room temperature. Korean J Soc Food Sci 17(4): 309-315
- Song JY, An YH, Kim JS, Choi J, Kim YC, Shin M. 2006a. Swelling and pasting properties of non-waxy rice flour/food gum systems. Food Sci Biotechnol 15 (2): 207-213
- Song JY, Kwon JY, Choi J, Kim YC, Shin M. 2006b. Pasting properties of non-waxy rice starch-hydrocolloid mixtures. Starch/Starke 58: 223-230 https://doi.org/10.1002/star.200500459
- Wang L, Seib PA. 1996. Australian salt-noodle flours and their starches compared to US wheat flours and their starches. Cereal Chem 73(1): 167-175