References
- AOAC. Official Methods of Analysis of AOAC International. 2000. 17th ed. rev 2. Ch. 32, pp.7-10. Association of Official Analytical Communities
- Bing DJ, Chun SS. 2015. Quality characteristics and antioxidant properties of rice chiffon cakes with wild grape powder. J Korean Soc Food Sci Nutr 44:118-127 https://doi.org/10.3746/jkfn.2015.44.1.118
- Byeon YS, Ra HN, Kim HY. 2017. Antioxidant activity and sensory characteristics of rice cookies containing dandelion complex powder. Korean J Food Sci Technol 49:173-180 https://doi.org/10.9721/KJFST.2017.49.2.173
- Choi ID. 2010. Substitution of rice flour on bread-making properties. Korean J Food Preserv 17:667-673
- Choi OJ, Jung HN, Shin SH, Kim YD, Shim JH, Shim KH. 2015. Quality characteristics of gluten-free rice bread formulated with soft-type rice flour mixed with black-rice flour. Korean J Community Living Sci 26:447-456 https://doi.org/10.7856/kjcls.2015.26.3.447
- Chiang PY, Yeh AI. 2002. Effect of soaking on wet-milling of rice. J Cereal Sci 35:85-94 https://doi.org/10.1006/jcrs.2001.0419
- Gallaghera E, Gormleya TR, Arendt EK. 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci Tech 15:143-152 https://doi.org/10.1016/j.tifs.2003.09.012
- Cornejo F, Rosell CM. 2015. Physicochemical properties of long rice grain varieties in relation to gluten free bread quality. LWT-Food Science Technol 62:1203-1210 https://doi.org/10.1016/j.lwt.2015.01.050
- Food and Agriculture Organization [FAO]. Available from http://www.ncbi.nlm.nih.gov/books/NBK234922/ [cited 22 January 2018]
- Folch J, Lees M, Sloane SG. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226:497-509
- Bourekoua H, Benatallah L, Zidoune MN, Rosell CM. 2016. Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours. LWT-Food Science Technol 73:342-350 https://doi.org/10.1016/j.lwt.2016.06.032
- Han HM, Cho JH, Kang HW, Koh BK. 2012. Rice varieties in relation to rice bread quality. J Sci Food Agric 92:1462-1467 https://doi.org/10.1002/jsfa.4727
- Han JH, Gouk SY. 2014. Analysis on consumers perceptions and preferred attributes toward the processed rice foods. J Korean Food Mark Econ 31:29-47
- Han SJ, Chu SH, Kwon SW, Ryu SN. 2012. A new large-grain rice variety, 'Daeripjami' with high concentrations of cyanidin 3-glucoside (C3G). Korean J Breed Sci 44:190-193
- Im JS, Lee YT. 2010. Quality characteristics of rice bread substituted with black rice flour. J East Asian Soc Diet Life 20:903-908
- Jeong CH, Kim JH, Shim KH. 2006a. Chemical components of yellow and red onion. J Korean Soc Food Sci Nutr 35: 708-712 https://doi.org/10.3746/jkfn.2006.35.6.708
- Jeong CH, Ko WH, Cho JR, Ahn CG, Shim KH. 2006b. Chemical components of Korean paprika according to cultivars. Korean J Food Preserv 13:43-49
- Joo SY, Choi HY. 2017. Quality characteristics of rice nutritional bars containing different levels of Chinese artichoke (Stachys sieboldii Miq.) powder. Korean J Food Cook Sci 33:1-8 https://doi.org/10.9724/kfcs.2017.33.1.1
- Ju HW, Lee KS. 2016. Quality characteristics of white pan bread with Haenaru rice flour. Korean J Culin Res 22:44-56
- Kang MY, Han JY. 2000. Comparison of some characteristics relevant to rice bread made from eight varieties of endosperm mutants between dry and wet milling process. Korean J Food Sci Technol 32:75-81
- Kim DO, Jeong SW, Lee CY. 2003. Antioxidant capacity of phenolic phytochemical from various cultivars of plums. Food Chem 81:321-326 https://doi.org/10.1016/S0308-8146(02)00423-5
- Kim EM. 2010. The properties of rice flours prepared by dry and wet milling method. Korean J Food Cook Sci 26: 727-736
- Kim HY. 2007. Quality characteristics and of green tea dasik processing with varied levels of rice grain particle size and green tea powder. Korean J Food Cult 22:609-614
- Kim MK, Lee EJ, Kim KH. 2014. Effects of Helianthus tuberosus powder on the quality characteristics and antioxidant activity of rice sponge cakes. J Korean Soc Food Cult 29: 195-204 https://doi.org/10.7318/KJFC/2014.29.2.195
- Kim SS, Kang KA, Choi SY, Lee YT. 2005. Effect of elevated steeping temperature on properties of wet-milled rice flour. J Korean Soc Food Nutr 34:414-419 https://doi.org/10.3746/jkfn.2005.34.3.414
- Kum JS, Lee HY. 1999. The effect of the varieties and particle size n the properties of rice flour. Korean J Food Sci Technol 31:1542-1548
- Kim YM. 2017. Quality characteristics of white bread with Tenebrio molitor Linne power. Korean J Food Nutr 30: 1164-1175
- Lee MH, Lee YT. 2006. Bread-making properties of rice flours produced by dry, wet and semi-wet milling. J Korean Soc Food Sci Nutr 35:886-890 https://doi.org/10.3746/jkfn.2006.35.7.886
- Lee MG, Son SH, Choung MG, Kim ST, Ko JM, Han WY, Yoon WB. 2015. Effect of milling methods and particle sizeon rice cake (baekseolgi) characteristics. Food Eng Prog 19:1-7 https://doi.org/10.13050/foodengprog.2015.19.1.1
- Macgregor GA, Markandu ND, Smith SJ, Banks RA, Sagnella GA. 1982. Moderate potassium supplementation in essential hypertension. Lancet 320:567-570 https://doi.org/10.1016/S0140-6736(82)90657-2
- Sim EY, Park HY, Kim MJ, Lee CK, Jeon YH, Oh SK, Won YJ, Lee JH, Ahn EK, Woo KS. 2017 Studies on the palatability and texture of Korean rice cultivarus for the cooked-rice processing. Korean J Food Nutr 30:880-888
- Park JH, Bae SM, Yook C, Kim JS. 2004. Fermentation characteristics of Takju prepared with old rice. Korean J Food Sci Technol 36:609-615
- Rosniyana A, Rukunudin IH, Norin SAS. 2006. Effects of milling degree on the chemical composition, physico-chemical properties and cooking characteristics of brown rice. J Trop Agric Food Sci 34:37-44
- Rural Development Administration. 2018. Available from http://koreanfood.rda.go.kr/main [cited 22 January 2018]
- Tannen RL. 1983. Effects of potassium on blood pressure control. Ann Intern Med 98:773-780 https://doi.org/10.7326/0003-4819-98-5-773
- We GJ, Lee IA, Cho YS, Yoon MR, Shin MS, Ko SH. 2010. Development of rice flour-based puffing snack for early childhood. Food Engineering Progress 14:322-327
- Yoon MR, Lee JS, Kwak JE, Ko SH, Lee JH, Chun JB, Lee CK, Kim BK, Kim WH. 2016. Comparative analysis on quality and bread-making properties by particle size of drymilled rice flours of rice varieties. J Korean Soc Int Agric 28:58-64 https://doi.org/10.12719/KSIA.2016.28.1.58