Effects of Steeping Temperatures and Periods of Waxy Rice on Expansion Properties ofGangjung(a traditional Korean oil-puffed rice snack)-Reference-Cited by-同舟云学术

Effects of Steeping Temperatures and Periods of Waxy Rice on Expansion Properties ofGangjung(a traditional Korean oil-puffed rice snack)

Published:2008-05 Issue:3 Volume:85 Page:314-321
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Kim Haeng Ran¹²,Kim Kyung Mi¹,Lee Hye-Seong²,Kim Kwang Ok²³

Affiliation:

1. Dept. Agriproduct Processing, Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA, Suwon, Gyeonggi-do 441-853, Korea.

2. Dept. Food Science and Technology, Ewha Womans University, Seoul 120-750, Korea.

3. Corresponding author. Phone/Fax: +82-(0)2-3277-3095. E-mail: kokim@ewha.ac.kr

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference21 articles.

1. Factors That Influence the Microwave Expansion of Glassy Amylopectin Extrudates

2. Effects of Extrusion Conditions on Sensory Properties of Corn Meal Extrudates

3. Effects of Milling on the Physicochemical Characteristics of Waxy Rice in Taiwan

4. Effect of Soaking on Wet-milling of Rice

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1. Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack);Food Science and Biotechnology;2016-10

2. Wet-Milling of Cereals;Journal of Food Processing and Preservation;2015-11-20

3. Changes in volatile compounds of waxy rice and gangjeong (a traditional Korean oil-puffed snack) under different steeping conditions;Food Science and Biotechnology;2015-10