습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성
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습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성' 의 참고문헌
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Textural comparisons of gluten-free and wheat-based doughs, batters and breads
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Rice flour: Its functional variations
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Physicochemical properties of various milled rice flour
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Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization
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Industrial policy of rice and supply and demand of rice in Korea;Agriculture Outlook 2017
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Grinding methods: Their impact on rice flour properties
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Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
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Effects of food gums, emulsifiers, and enzymes on the quality characteristics of rice breads
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Effect of different milling methods on distribution of particle size of rice flours
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Effect of degree of milling of brown rice and particle size of milled rice on starch gelatinization
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Development of novel rice bakery products with high quality
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Crust and crumb characteristics of gluten free breads
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Cooperative test on amylograph of milled-rice flour for pasting viscosity and tarch gelatinization temperature
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Approved Methods of the American Association of Cereal Chemists. 10th ed. Methods 10-5, 10-15, 44-15A, 61-02 and 76-31
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습식 및 건식 쌀가루의 유지 종류 및 첨가 비율에 따른 쌀빵 품질 특성'
의 유사주제(
) 논문
