References
- AACC. 2000. Approved Methods of the American Association of Cereal Chemists. 10th ed. The American Association of Cereal Chemists, St. Paul, MN, USA
- Anderson RA. 1982. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem 59:265-269
- AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA
- Cho EK, Pyun YR, Kim SK, Yu JH. 1980. Kinetic studies on hydration and cooking of rice. Korean J Food Sci Technol 12:285-291
- Choi HM, Kim JH, Lee JH, Kim CI, Song KH, Jang KJ, Min HS, Lim KS, Byun KW, Song ES, Yeo EJ. 2011. Nutrition. pp.56-60. Kyomunsa. Seoul. Korea
- Hwangbo JS, Lee KY, Chung DH, Lee SR. 1975. Cooking and eating qualities of Tongil(Indica type) and Jinheung (Japonica type) rice varieties. Korean J Food Sci Technol 7:212-220
- Inoue T, Osatake H. 1988. A new drying method of biological specimens for scanning electron micrograph: The t-butyl alcohol freeze-drying method. Arch Histol Cytol 51:53-59 https://doi.org/10.1679/aohc.51.53
- Juliano BO. 1985. Rice Chemistry and Technology. pp.443. The American Association of Cereal Chemists, Inc. Eagan. MN. USA
- Kim HY, Kim KO. 1986. Sensory characteristics of rice cooked with pressure cookers and electric cookers. Korean J Food Sci Technol 18:319-324
- Kim KO, Kim SS, Sung NK, Lee YC. 1993. Sensory Evaluation Method and Application. pp.161-169. Sinkwang. Seoul. Korea
- Kim MH. 1992. Effect of soaking conditions on texture of cooked rice. Korean J Food Sci Technol 24:511-514
- Kim MH, Kim SK. 1996. Influence of cooking condition and storage time after cooking on texture of cooked rice. J Korean Soc Food Nutr 25:63-68
- Kim SK, Lee AR, Lee SK, Kim KJ, Cheon KC. 1996. Firming rates of cooked rice differing in moisture contents. Korean J Food Sci Technol 28:877-881
- Kim SK, Park Hh, Chung HM, Kim K. 1983. Degree of gelatinization during cooking of rice by X-ray diffractometry. J Korean J Agri Chem 26:266-268
- Kim SS, Lee SE, Kim OW, Kim DC. 2000. Physiochemical characteristics of chalky kernels and their effects on sensory quality of cooked rice. Cereal Chem 77:376-379 https://doi.org/10.1094/CCHEM.2000.77.3.376
- Kim WJ, Chung NY, Kim SK, Lee AR, Lee SK, Ha YC, Baik MY. 1995. Sensory characteristic of cooked rices differing in moisture contents. Korean J Food Sci Technol 27:885-890
- Kim WJ, Kim CK, Kim SK. 1986. Evaluation sensory quality of cooked rice. Korean J Food Sci Technol 18:38-41
- Lee YJ, Min BK, Shin MG, Sung NK, Kim KO. 1993. Characteristics of cooked rice stored in an electric rice cooker. Korean J Food Sci Technol 25:487-493
- Lund DB. 1987. Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization. Crit Rev Food Sci Nutr 20:249-273
- Min BK, Hong SH, Shin MG. 1992. Optimum ratios of added water for rice cooking at different amount of rice contents. Korean J Food Sci Technol 24:623-624
- Park SH, Cho EJ, Kim SK, Hwang SY. 1987. Effect of cook temperatures on firming rate of cooked rice. Korean J Food Sci Technol 19:451-452
- Park SK, Ko YD, Cho YS, Shon MY, Seo KI. 1997a. Changes in retrogradation degree of nonwaxy rice cooked at different pressure and stored in electric rice cooker. Korean J Food Sci Technol 29:705-709
- Park SK, Ko YD, Cho YS, Shon MY, Seo KI. 1997b. Occurrence and repression of off-odor in cooked rice during storage under low temperature warming condition of electric rice cooker. Korean J Food Sci Technol 29:919-924