참고문헌
- Choi, Y. H., J. I. Choung, Y. K. Cheong, Y. D. Kim, K. Y. Ha, J. K. Ko, and C. K. Kim. 2005. Storage period of milled rice by packaging materials and storage temperature. Korean J. Food Preserv. 12 : 310-316.
- Chun, A., J. Song, K. J. Kim, J. H. Kim, J. R. Son, and Y. J. Oh. 2007. Sensory and quality evaluation of aseptic-packaged cooked rice by cultivar. Korean J. Crop Sci. 52 : 439-446.
- Ha, K. Y., H. K. Park, J. K. Ko, C. K. Kim, Y. H. Choi, K. Y. Kim, and Y. D. Kim. 2006. Effect of storage period and temperature on the characteristics related with rice quality. Korean J. Crop Sci. 51 : 25-29.
- Han, P. J. 1982. Studies on physicochemical changes of rice influenced by storing methods and its thermal properties. Wonkwang Univ. Inst. Life Sci. Nat. Res. 5 : 67-109.
- Helrich, Kenneth. 1996. Official methods of analysis, 15th ed., Association of Official Analytical Chemists (A.O.A.C), Washington, D.C. USA, pp. 788-789.
- Juliano, B. O. 1971. A simplifide assay for milled-rice amylose. Cereal Sci. Today 16 : 334-340.
- Juliano, B. O. 1985. Physicochemical properties of rice. A.A.C.C. St. Paul MN.
- Kim, B. S., N. H. Park, and D. H. Shin. 1988. Kinetics for quality changes of rice and rice flour during storage. J. Korean Soc. Food Nutr. 17 : 220-225.
- Kim, O. W., H. Kim, and T. G. Lim. 2004. Cooling and storage characteristics of milled rice by different cooling storage methods. Korean J. Food Preserv. 11 : 448-454.
- Kim, W. S. 2005. Effect of aging on physicochemical and pasting properties of Nonwaxy rice flour and its starch. Korean Association of Human Ecology. 14 : 1037-1046.
- Kim, Y. B., W. N. Han, and T. J. Yoo. 1985. Effects of rice weevil and mold on quality of stored rice. Korean J. Food Sci. Technol. 17 : 399-402.
- Lee, I. K., K. H. Kim, and H. C. Choi. 1993. Changes in physicochemical properties of rice grain during long-term storage. Korean J. Crop Sci. 38 : 524-530.
- Lee, J. H., S. S. Kim, D. S. Suh, and K. O. Kim. 2001. Effects of storage form and period of refrigerated rice on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice. Korean J. Food Sci. Technol. 33 : 427-436.
- Lee M. H. 2002. Rice quality and eating quality evaluation. Rural Development Administration. Suweon., Korea, pp. 75-102.
- Moon, G. S., M. J. Kim, M. H. Jin, S. Y. Kim, S. Y. Park, and B. M. Ryu. 2010. Physicochemical and sensory properties of rice stored in an unused tunnel. Korean J. Food Cookey Sci. 26 : 220-228.
- Park, J. H., S. M. Bae, C. Yook, and J. S. Kim. 2004. Fermentation characteristics of Takju prepared with old rice. Korean J. Food Sci. Technol. 36 : 609-615.
- Shin, M. G., J. S. Rhee, and T. W. Kwon. 1985. Effects of amylase activity on changes in amylogram characteristics during storage of brown rice. Agric. Biol. Chem. 49 : 2505-2508. https://doi.org/10.1271/bbb1961.49.2505
- Shoji, I., and Kurasawa, H. 1981. J Home Economics (Japan), 32: pp. 350.
- So, K. H., Y. S. Kim, J. S. Hong, J. Y. Jeong, and J. M. Cho. 1999. Studies on the change of components with long-term storage of paddy. Korean J. Food Nutr. 12 : 409-414.
- Son, J. R., J. H. Kim, J. I. Lee, Y. H. Youn, J. K. Kim, H. G. Hwang, and H. P. Moon. 2002. Trend and further research of rice quality evaluation. Korean J. Crop Sci. 47 : 33-54.
- Sung, J. H., H, Kim, H. D. Choi, and Y. S. Kim. 2011. Fat acidity and flavor pattern analysis of brown rice and milled rice according to storage period. J. Korean Soc. Food Sci. Nutr. 40 : 613-617. https://doi.org/10.3746/jkfn.2011.40.4.613
- The Ministry of Agriculture and Forestry of Japan Food Research Institute (MAFJRI). 1969. Utilization of Rice. The Ministry of Agriculture and Forestry of Japan Food Research Institute, Tokyo, Japan.
- Villareal, R. M., A. P. Resurreccion, L. B. Suzuki, and B. O. Juliano. 1976. Changes in physicochemical properties of rice during storage. Starch., 28 : 88-94. https://doi.org/10.1002/star.19760280304
- Yelandur, M., S. Indudhara, M. S. Chakrabhavi, and K. R. Bhattacharya. 1978. Changes in the physicochemical properties of rice with aging. J. Sci. Food Agric. 29 : 627-639. https://doi.org/10.1002/jsfa.2740290709