Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)-Reference-Cited by-同舟云学术

Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)

Published:2016-10 Issue:5 Volume:25 Page:1353-1360
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Kim Haeng Ran,Kim Kyung Mi,Lee Ju-Hye,Yoo Sang-Ho,Lee Soh Min,Kim Kwang-Ok

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-016-0212-6.pdf

Reference35 articles.

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3. Kim YB, Kim JY, Lee CH. Changes in molecular weight distribution and enzyme susceptibility of rice starch by extrusion cooking and simple heat treatment. Korean J. Food Sci. Technol. 25: 703–707 (1993)

4. Sundarram A, Murthy TPK. a-Amylase Production and Applications: A Review. Appl. Environ. Microbiol. 2: 166–175 (2014)

5. Whitaker JR. The glucoside hydrolases. pp. 433. In: Principles of Enzymology for the Food Science. Marcel Dekker Inc, New York City, NY, USA (1972)

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