1. 1) D.G. Medcalf and K.A. Gilles: Effect of a lyotropic-ion series of the pasting characteristics of wheat and corn starches.Starch/ Stärke, 18, 101‒105 (1966).
2. 2) B.M. Gough and J.N. Pybus: Effect of metal cations on the swelling and gelatinization behavior of large wheat starch granules. Starch/Stärke, 25, 123‒130 (1973).
3. 3) S. Lin, M.W. Breene and S.J. Sargent: Effects of pH, sodium chloride, polysaccharides, and surfactants on the pasting characteristics of pea flours. Cereal Chem., 67, 14‒19 (1990).
4. 4) K. Takahashi and K. Wada: Reversibility of salt effects on the thermal stability of potato starch granules.J. Food Sci., 57, 1140‒1143 (1992).
5. 5) K. Kohyama and K. Nishinari: Effect of sugars on gelatinization and retrogradation of sweet potato starch. J. Agric. Food Chem., 39, 1406‒1410 (1991).