References
- Min BK, Hong SH, Shin MG, Jung J (1992) Study on the determination of the amount of added water for rice cooking by extrusion test of cooked rice. Korean J Food Sci Technol, 26, 98-101
- Choi HW, Chung KM, Kim CH, Bail MY (2006) Physicochemical properties of cross-linked rice starches. J Korean Soc Appl Biol Chem, 49, 49-54
- Oh MS (1997) Eating qualities of frozen cooked rice on the thawing condition. Inter J Human Ecol, 35, 147-157
- Won YJ, Oh SK (2014) Development of process using technology and rice varieties for aseptic-packaged cooked rice. Food Sci Ind, 47, 71-79
- Kum JS, Lee CH, Baek KH, Lee SH, Lee HY (1995) Influence of cultivar on rice starch and cooking properties. Korean J Food Sci Technol, 27, 365-369
- Kim SK, Jeon SJ, Kim K, Chae JC, Lee JH (1984) Tentative classification of milled rice by sorption kinetics. J Korean Agric Chem Soc, 27, 204-210
- Jang KA, Shin MG, Hong SH, Min BK, Kim KO (1996) Classification of rices on the basis of sensory properties of rice cooked rices and the physicochemical properties of rice starches. Korean J Food Sci Technol, 28, 44-52
- Kim ZU, Lee KH, Kim DY (1972) Studies on the quality of Korean rice. J Korean Soc Agric Chem Biotechnol, 15, 65-75
- Kim WJ, Kim CK, Kim SK (1986) Evaluation comparison of sensory quality of cooked rice. Korean J Food Sci Technol, 18, 38-41
- Kim HY, Kim KO (1986) Sensory characteristics of rice cooked with pressure cookers and electric cookers. Korean J Food Sci Technol, 18, 319-324
- Han GJ, Park HY, Lee HY, Park YH, Cho YS (2008) Cooking techniques to improve the taste of cooked rice : optimal cooking conditions for top rice cultivars. Korean J Food Cookery Sci, 24, 188-197
- Mun SH, Kim JG, Shin MS (2004) Cooking properties of rices produced in Naju. Korean J Human Ecol, 7, 11-19
- Ha JY (2004) Study on physicochemical characteristics of cooked rice with addities. MS Thesis. Ewha Womans University, Seoul, Korea
- Chung KM (1993) Effects of mugwort on physicochemical properties, paste, and gel of rice flour. Korean J Food Sci Technol, 25, 626-631
- Lee IO (2003) Quality characteristics of mandupi with rice flour. MS Thesis. Chonnam National University, Gwangju, Korea
- Kim KO, Choi HJ (1995) Optimization of the preparation of rice-based infant foods using freeze drying process. Korean J Food Sci Technol, 27, 680-689
- Kim CH (2007) Optimization of conditions for the enzymatic preparation of retrogradation-restrained rice flour and frozen dough. MS Thesis. Seoul National University, Seoul, Korea
- Kim KE, Lee YT (2009) Effect of additives in making frozen rice dough on the quality of rice bread. J Korean Soc Food Sci Nutr, 38, 1438-1443 https://doi.org/10.3746/jkfn.2009.38.10.1438
- AOAC (1990) Official method of analysis. 15thed, Association of official analytical chemists, Washington, DC, USA, p 8-35
- Juliano BO (1971) A simplified assay for milled-rice amylose. Cereal Sci Today, 16, 334-340
- Medcalf DG, Gilles KA (1965) Wheat starches. Ι. Comparision of physicochemical properties. Cereal Chem, 42, 558-568
- Han MR, Chang MJ, Kim MH (2007) Investigation of physical property change in modified rice starch by ultra fine pulverization. J Korean Soc Appl Biol Chem, 50, 160-166
- Choi HC, Hong HC, Nahm BH (1997) Physicochemical and structural characteristics of grain associated with palatability in japonica rice. Korean J Breed, 29, 15-27
- Juliano BO (1985) Polysaccharides, protein and lipid of rice. In: Rice Chemistry and Technology, Juliano BO (Editor), Am Assoc Cereal Chem, St Paul, MN, USA, p 59
- Rho ES, Ahn SY (1989) Texture of cooked rice and molecular weight distribution of rice amylose. Korean J Food Sci Technol, 21, 486-491
- Kim YD, Ha UG, Song YC, Cho JH, Yang EI, Lee JK (2005) Palatability evaluation and physical characteristics of cooked rice. Korean J Crop Sci, 50, 24-28
- Kwon YW, Lee EW, Lee BW (1990) Climate, soil and cultural technology of the areas producing high quality rice in Korea with emphasis on the difference between Ichon and other region. RDA J Crop Sci, 33, 291-303
- Park BH, Jeon ER, Kim SD, Cho HS (2012) Cooking quality characteristics of cooked rice of Yenipsambab with pigmented rice. Korean J Food Preserv, 19, 185-192 https://doi.org/10.11002/kjfp.2012.19.2.185
- Oh KS, Na HS, Lee YS, Kim K, Kim SK (2002) Texture of cooked milled added waxy black rice and glutinous rice. Korean J Food Sci Technol, 34, 213-219
- Jang MY, Min SG, Cho EK, Lee MY (2014) Effects of microwave thawing conditions on the physicochemical characteristics of frozen rice. Food Eng Prog, 18, 366-373 https://doi.org/10.13050/foodengprog.2014.18.4.366
Cited by
- Quality Characteristics of Backsulgi Using Dry-Milled Rice Flour Prepared from Various Rice Cultivars vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.643
- 간편식 죽 제조용 적합 품종 선정을 위한 쌀의 품질 특성 평가 vol.30, pp.2, 2015, https://doi.org/10.9799/ksfan.2017.30.2.243
- 'Miho' (Milyang300), a Mid to Late Low-Amylose Variety of Processed Rice vol.53, pp.3, 2021, https://doi.org/10.9787/kjbs.2021.53.3.295